If you ever see the words “twice baked” on a cafe menu, beware. Normally that will signify that the dish has been baked in 2 times the butter, twice the product, and resulting in indeed, you acquired it: two times the vacant excess fat. But with this two times-baked potato recipe, we continue to keep all those figures in regulate by employing milk and yogurt to enrich the potatoes, relatively than the significant-in-calorie alternatives, nevertheless we hardly ever go away out crucial substances like crunchy bacon and cheese. Of program, a minor bit of cheese and bacon go a extensive way toward supplying the spuds the indulgent sense and style that they need, and keeping again on quantities keeps the calories in verify. This dish is fantastic as a facet served with a grilled steak or roast chicken, but it could also easily double as potato skins for an appetizer or snack throughout your future get-alongside one another or match look at.
2 medium russet potatoes
Olive oil for coating the potatoes
4 strips bacon, cooked and crumbled (Cook the bacon for 15 minutes on a baking sheet together with the potatoes.)
1⁄2 cup 2% milk
1 Tbsp butter
2 Tbsp Greek yogurt
1⁄2 cup chopped scallions (green areas only)
1⁄2 cup shredded sharp cheddar cheese
Tabasco to flavor
Salt and black pepper to style
How to Make It
- Preheat the oven to 375°F. Prick the potatoes all more than with a fork, then rub with a light layer of oil.
- Spot on the middle rack of the oven and bake for about 40 minutes, until eventually tender all the way as a result of. Maximize the oven temperature to 450°F.
- When the potatoes have cooled slightly, reduce them in half lengthwise and very carefully scoop out the flesh, remaining thorough not to tear the skins.
- Mix the potato flesh in a mixing bowl with the bacon, milk, butter, yogurt, scallions, about 3-fourths of the cheese, Tabasco, and salt and pepper.
- Mix completely, then divide amid the potato skins.
- Top rated with the remaining cheese. Return to the oven and bake for 7 to 10 minutes, right up until browned on top.
This recipe (and hundreds more!) arrived from a person of our Cook This, Not That! publications. For extra uncomplicated cooking strategies, you can also purchase the reserve!