This recipe originally called for buttermilk instead of yogurt and sour cream, but we had to improvise…and the results were surprisingly delicious! What’s better than a hot potato when it’s cold outside?
Ingredients:
- 3 medium baking potatoes
- 1/2 cup plain lowfat yogurt
- 1/4 cup lowfat sour cream
- 1 cup sharp cheddar cheese (plus extra for topping)
- 1/4 cup thinly sliced green onions
- 1 teaspoon salt
- 2 bacon slices, cooked and crumbled
Instructions
- Preheat oven to 450-degrees
- Pierce potatoes with a fork. Bake the potatoes at 450-degrees for 50 minutes; cool slightly.
- Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell.
- Combine potato pulp, yogurt, sour cream, green onions, cheese, and bacon.
- Spoon potato mixture evenly into 4 shells; discard remaining 2 shells. Sprinkle extra cheese on top of the filled potatoes.
- Bake at 450-degrees for 15 minutes, or until thoroughly heated.