Image of Loaded Potato Skins

Loaded Potato Skins

Category

Appetizers

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 6 medium sized Yukon Gold potatoes
  • 4 ounces bacon, cooked until crisp
  • 8 ounces Cabot Extra Sharp Cheddar, shredded (about 2 cups)

  • ½ cup Cabot Plain Greek Yogurt (Whole Milk 10%)

  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 – 3 tablespoons fresh chives, finely chopped and divided
Image of Loaded Potato Skins

Directions

  1. WASH the outer skins of the potatoes. Then using a fork, poke holes 3-4 times into each potato. Microwave for 12 minutes.
  2. PREHEAT oven on broil.
  3. CHOP cooked bacon roughly.
  4. CUT the microwaved potatoes in half length-wise and lay them face up on an aluminum lined baking sheet. Use a teaspoon to remove some of the inside of each halved potato. (Save the scooped potato for another meal or eat them topped with cheese, salt and pepper!)
  5. TOP the potato skins with shredded cheese and the chopped cooked bacon. Broil 5-7 minutes until the cheese has melted and turns a golden brown.
  6. STIR together Greek yogurt, onion powder plus ½ teaspoon each of salt and pepper or to taste. Stir in 1 tablespoon minced chives.
  7. GARNISH the loaded skins with the remaining chives. Serve them with the chive yogurt.

Nutrition

Nutrition

Serving Size
1/4 recipe
per serving
Calories
350
Amount/Serving % Daily Value
Fat
9 grams
14%
Saturated Fat
4.5 grams
23%
Cholesterol
25 milligrams
8%
Sodium
200 milligrams
8%
Carbs
57 grams
19%
Fiber
6 grams
26%
Sugar
4 grams
Protein
13 grams
Calcium
144 milligrams
15%