Description
A relatively guilt-free, fully-loaded potato skin filled with cheese, scallions and bacon.
Ingredients
- 2 pounds Red Potatoes
- ½ cups Greek Yogurt, Plain
- ¼ cups Light Cheddar Cheese, Shredded
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 2 dashes Smoked Paprika
- 2 Tablespoons Scallions, Diced Small
- 1 slice Bacon, Cooked And Crumbled Small
Preparation
In a large pot, add potatoes and enough water to cover the potatoes. Bring to a boil, and cook potatoes for approximately 20 minutes, until fork tender. Drain potatoes and set them aside until cool enough to handle.
Once potatoes are cooled, cut potatoes in half lengthwise. Using a small spoon, carefully remove a small amount of flesh from the center, leaving a rim of flesh still intact around each potato skin. Set reserved potato flesh and skins aside.
Preheat oven to 375 F.
Line a baking sheet with parchment paper or a Silpat. Set the potato skins (cut side up) on the baking sheet and set aside.
In a bowl, add the reserved potato flesh and Greek yogurt and mash until creamy. Add 2 tablespoons cheese, salt, pepper and paprika. Mix until combined.
Stuff the potato skins with the filling. Sprinkle the tops of the potatoes with remaining cheese, scallions and bacon.
Bake for approximately 10 minutes until cheese is melted and potatoes are warmed.
Serve with ranch dressing, sour cream or my favorite, a dash of hot sauce!
