Twice baked potatoes that are super easy to make with the classic toppings - cheddar cheese, bacon, and green onions, the only difference is the potatoes are mixed with Greek yogurt and whole grain mustard instead of the traditional milk and sour cream.
Number of Servings: 2-3 servings
Estimated Cost Per Serving: $2.00
For the potatoes...
- 2 russet potatoes
- 6 oz of non fat Greek yogurt
- 2 tbsp whole grain mustard
For the toppings...
- 5 strips of bacon
- non stick cooking spray
- 4 slices of sharp cheddar cheese, cut into small 1/2 inch strips or 3/4 cup shredded cheese
- 1/2 cup green onions, chopped
1) Pre heat oven to 350 degrees and bake your potatoes whole in a baking pan for 75 minutes.
2) Remove from the oven and allow it to cool for 15 minutes, leave the oven on as you'll return the potatoes to finish cooking and you can bake your bacon.
3) While your potatoes are cooling, line a rimmed baking sheet with aluminum foil and lightly coat with non stick cooking spray. Lay out each strip of bacon and bake in the oven for a total of 30 minutes.
4) Cut each potato in half lengthwise and then scoop out the flesh and transfer to a separate bowl.
5) In a food processor combine the potato flesh, Greek yogurt, and whole grain mustard until smooth.
6) Fill in each potato half with the smooth potato mixture and return to the oven to bake for 15 minutes.
7) While your potatoes finish cooking, get your cheddar cheese and green onions ready.
8) Once the potatoes and the bacon are done baking, remove from the oven, turn off the heat and top with your cheddar cheese and green onions.
9) Pat dry the bacon with paper towels and then break into 1/4 inch pieces and top your baked potato halves with the cooked bacon.
10) Serve and enjoy!