There’s not a whole lot better of a choice when it comes to sides than a twice baked potato.
They’re warm, cheesy, and to top it all off are loaded with bacon.
The difference of my twice baked potatoes vs other twice baked potatoes is that I mix mine with a cup of nonfat greek yogurt rather than sour cream. The flavor is so close you won’t know the difference, but greek yogurt adds a healthy dose of extra protein to this recipe, on top of what is already there from the bacon and cheese.
You will need:
- 5 potatoes
- 1 tbsp butter
- 1 cup plain nonfat greek yogurt
- 1 cup shredded cheese (I used cheddar and Monterey jack)
- 6 slices bacon
- Pink or sea salt
- Garlic powder
- Onion powder
- Preheat oven to 425F.
- While oven heats up, wash potatoes and put into bowl.
- Melt 1 tbsp of butter and give the potatoes a good rub down with it.
- Sprinkle with pink or sea salt and place on top oven rack. Allow to cook for about 45 minutes.
- While potatoes cook, fry up bacon in a cast iron skillet per instructions on package and set to the side.
- When potatoes are done, remove from oven and allow to cool to the point that they can be handled.
- Cut potatoes in half lengthwise, the scoop out insides into bowl leaving only the skin.
- Add 1 cup greek yogurt, 1 cup cheese, and 6 slices of crumbled bacon to the bowl and mix well.
- Scoop mixture from bowl back into potato skins, and put back into oven for 5 minutes or so.
- Allow to cool and enjoy
Step by step with pics:
First, you’ll want to get oven preheated to 425F.
While oven heats up, scrub potatoes and melt 1 tbsp of butter on them.
Be sure to rub them down to coat them good.
Sprinkle with pink or sea salt, then place them onto top oven rack. Cook for about 45 minutes, or until the right texture when poked with a fork.
While potatoes cook, fry up six slices of bacon. Because bacon makes everything taste better. Set aside to cool.
When potatoes are cooked through, remove from the oven and let cool until they are cool enough to handle. Be careful because they will be HOT. Once cooled, cut potatoes in half lengthwise-
-and scoop innards into a big bowl (preferably metal or glass to avoid the BPA).
Add 1 cup plain nonfat greek yogurt, 1 cup of cheese, garlic and other seasonings, and crumble bacon.
Mix it all up.
Load empty potato shells with the mashed mixture and return to the oven for 5 minutes or so, just long enough for all the cheese to melt.
Remove from the oven and let cool for a couple minutes. Enjoy
Calories and Macros:
Serving size: 1 loaded skin
So I might have just ate 6 of these bad boys for my dinner tonight totaling over 1000 calories, almost 60 grams of protein, 116 carbs, and just under 40 grams of fat. That might sound like a lot but with a combination of flexible dieting and intermittent fasting, I can eat big meals like this on the regular and not have to worry about getting fat. It’s glorious!