Name: Bacon and cheddar stuffed potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1 serving
Ingredients: 3/4 small russet potato, scrubbed and patted dry; 4 olive oil cooking sprays; 1/2 tsp salt; 1 oz bacon, diced; 1 cup plain nonfat Greek yogurt; 1/4 cup cheddar cheese, shredded; 1 green onions, thinly sliced; 1/4 tsp black pepper

Ingredients

8 items

¾ small russet potato, scrubbed and patted dry
4 olive oil cooking sprays
½ tsp salt
1 oz bacon, diced
1 cup plain nonfat Greek yogurt
¼ cup cheddar cheese, shredded
1 green onions, thinly sliced
¼ tsp black pepper

Instructions

Prep 15 min · Cook 55 min

Preheat the oven to 400°F. Prick the potato all over with a fork, coat it with cooking spray, and sprinkle with a third of the salt. Place the potato on a half-sheet pan and roast for 45 to 50 minutes until the skin is crisp and a knife slides easily into the center.
While the potato roasts, place the diced bacon in a cold skillet over medium heat. Cook for 8 to 10 minutes, stirring often, until the fat has rendered and the bacon is crisp. Drain the bacon on a paper towel and set it aside.
In a small bowl, stir together the Greek yogurt, half the green onions, the remaining salt, and the black pepper.
When the potato is done, slice it open lengthwise and fluff the inside with a fork. Spoon the yogurt mixture into the potato and top with the shredded cheddar and crisp bacon. Return the potato to the oven and bake for 5 minutes until the cheese is melted and bubbling. Sprinkle with the remaining green onions before serving. Done when 145°F in the thickest part.

Nutrition

Ingredients

Instructions

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