Description
Creamy potato stuffed with bacon, onion, tomato and spices and topped with a scrambled egg.
Ingredients
- FOR THE POTATO:
- 2 whole Large Russet Potatoes
- 4 slices Bacon
- 8 whole Eggs
- ¼ cups Tomato, Chopped
- ¼ cups Green Onion, Chopped
- 6 Tablespoons Nonfat Plain Greek Yogurt
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Pepper
- 1 Tablespoon Sriracha
- ½ cups Shredded Cheddar Cheese, Divided
- FOR THE GARNISH:
- ¼ cups Plain Nonfat Greek Yogurt
Preparation
1. Preheat oven to 400 F. Make the baked potatoes. Wash and poke the potatoes with a fork at least 3 times. Place in the microwave and cook for 9 minutes. Then place them in the oven just long enough to crisp the skin.
2. Meanwhile, cook bacon. Place 2 sheets of paper towel on plate. Place the slices of bacon on top of the paper towels. Place 2 more paper towels on top of the bacon. Cook in the microwave for 4 minutes and add 30 more seconds if you want crispy bacon.
3. Crack and whisk eggs in a medium bowl till air bubbles form. Heat a frying an over medium high heat. Once hot add the eggs. Cook until eggs are slightly underdone, stirring a few times as they cook. Remove from heat.
4. Take potatoes out of the oven. Slice them in half lengthwise and scoop out most of the potato leaving a thin layer on the skin. Set the skins on a baking sheet.
5. Place potato flesh in a medium bowl. Add tomatoes, green onion, Greek yogurt, spices, Sriracha and half of the cheese. Break up bacon and add it to the mixture. Stir till evenly combined.
6. Scoop the mixture back into the potato skins. Divide egg and place some on top of each potato. Sprinkle remaining half of the cheese over the potatoes. Place in the oven and cook until cheese melts, about 2-4 minutes. Serve garnished with yogurt.
