Ingredients
4 large russet potatoes washed and dried
1 tbsp extra-virgin olive oil
100 grams cooked bacon
230 grams FAGE Total yoghurt
80 ml milk
4 tbsp butter
Salt and pepper to taste
½ tsp granulated garlic
¼ tsp onion powder
150g shredded cheddar cheese
2 tbsp chopped chives
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Steps
- Preheat oven to 200 degrees centigrade and line a baking sheet with parchment paper or foil.
- Cut the potato in half lengthwise and drizzle olive oil onto the potato and add salt and pepper.
- Bake for 35-45 minutes or until the potato is cooked through. Set aside until cool enough to handle.
- Scoop out the flesh, leaving the skins
- In a large bowl, combine potato flesh, half of the bacon, yoghurt, milk, butter, salt, pepper, garlic and onion powder, and 75g of shredded cheddar cheese.
- Fill each potato skin with the mashed potato filling and top with remaining cheese and bacon
- Bake for an additional 10 minutes or until the cheese has melted.
- Remove and garnish with yoghurt and chives to serve.
