NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 slice Center-cut bacon

1 oz Sharp cheddar cheese

0.75 cup Plain non-fat Greek yogurt

0.25 tsp Extra virgin olive oil

1 tbsp Green onions

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and thoroughly scrub the Russet potato clean.

• 2

  Pierce the potato several times with a fork and bake directly on the oven rack for 45 to 50 minutes until the center is tender.

• 3

  While the potato bakes, cook the center-cut bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small bits.

• 4

  Remove the potato from the oven and let it cool slightly; slice it in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch thick shell.

• 5

  Brush the inside of the potato shells with the olive oil and season evenly with sea salt and black pepper.

• 6

  Place the shells skin-side up on a baking sheet and roast for 10 minutes, then flip them over and roast for another 5 minutes until the edges are crispy.

• 7

  Fill the potato shells with the shredded sharp cheddar cheese and crumbled bacon, then return to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

• 8

  Remove from the oven and top each half with a generous portion of plain Greek yogurt and a sprinkle of freshly sliced green onions.