Description
Delicious stuffed baked potatoes filled with creamy mixtures of cheese, Greek yogurt, and optional bacon.
Ingredients
Scale
- 4 large Russet potatoes
- 4 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 strips bacon (optional)
- 1/2 cup Greek yogurt or sour cream
- 3 tablespoons butter
- 1 tablespoon chives, finely chopped
- 3/4 cup cheddar cheese, freshly grated
Instructions
- Preheat oven to 200C/400F.
- Brush each potato with oil, and place them on a baking sheet. Bake for 55 minutes, or until tender.
- Cut each potato in half lengthwise, scoop out the flesh, and place it in a bowl.
- Sprinkle some salt and black pepper to the potato boats and set aside.
- To the bowl with the potato flesh, add salt, black pepper, bacon (optional), Greek yogurt, butter, and chives. Mix all the ingredients together, then fill the potato shells with it.
- Sprinkle the cheese on top of each potato boat and broil them in an oven for 5-10 minutes or until the cheese becomes bubbly.
Notes
- For an extra crispy potato skin, consider baking the potatoes directly on the oven rack.
- You can substitute Greek yogurt with sour cream if desired.
- Experiment with different cheese types for varied flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg