Twice baked potato

1 hour 30 minutes
8 servings

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

  1. Preheat oven to 200 degrees centigrade and line a baking sheet with parchment paper or foil.
  2. Cut the potato in half lengthwise and drizzle olive oil onto the potato and add salt and pepper.
  3. Bake for 35-45 minutes or until the potato is cooked through. Set aside until cool enough to handle.
  4. Scoop out the flesh, leaving the skins
  5. 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.
  6. Fill each potato skin with the mashed potato filling and top with remaining cheese and bacon
  7. Bake for an additional 10 minutes or until the cheese has melted.
  8. Remove and garnish with yoghurt and chives to serve.