Kuhle Kitchen

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

1. Preheat oven to 450-degrees
2. Pierce potatoes with a fork. Bake the potatoes at 450-degrees for 50 minutes; cool slightly.
3. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell.
4. Combine potato pulp, yogurt, sour cream, green onions, cheese, and bacon.
5. Spoon potato mixture evenly into 4 shells; discard remaining 2 shells. Sprinkle extra cheese on top of the filled potatoes.
6. Bake at 450-degrees for 15 minutes, or until thoroughly heated.

We will soon be filling this blog with our favorite recipes for our personal reference and for our family and friends to enjoy. Check back often and feel free to leave comments with your suggestions, modifications, and even requests!