If I am totally honest, I don’t really like potatoes.
But my husband does. And they are affordable. So they make the cut at the grocery store and find their way into my pantry.
We were out of town all week last week, so coming back, pretty much all I had in the pantry was a bag of potatoes (because.. I don’t like them so I hadn’t used them since buying a massive bag on sale and saying I would find a use for them).
In my freezer I had pretty much everything I needed to make a nice big batch of chili, along with just a couple of random items in my fridge, so I decided it was a great time to come up with a recipe for potatoes (that I might actually enjoy) to accompany the chili.
Some people might disagree, but I think that bacon and cheese pretty much make anything taste better, so I figured the massive packages of turkey bacon and sharp cheddar in my fridge might just do the trick.
When I was a kid, I only liked baked potatoes if my mom completely covered mine in cheese. Even then, I would often mix in the melted cheese, and then put more cheese on top and stick it back in the oven to melt that cheese.
Brilliant.. If I can do it as a kid, I can make the adult version, right?
So there’s the answer: Twice baked potatoes with turkey bacon and sharp cheddar.
Super simple, and so delicious.
You can see my process (pretty much step-by-step) in the photos below, but what you can’t see is that the potatoes are REALLY hot when they come out of the oven. After four times of burning my fingers, I realized I could simply run the potatoes under cold water before scooping out the insides, and not only did it cool them down, it also helped to separate the skin from the pulp, making it easier to scoop!
Also, I used turkey bacon because.. 1. we had a ton of it already in the fridge, and 2. I am trying to load up on protein right now because of my baby bump and workout schedule. If you want to use regular bacon- go right on ahead.
Take a look, try it out, and enjoy!
Twice Baked Potatoes
Here's What You Need:
4 large baking potatoes
1/2c nonfat greek yogurt
1/2tsp black pepper
6 slices turkey bacon, diced
2tbsp parmesan cheese
1/2 cup grated sharp cheddar cheese
Here's What You Do:
Preheat oven to 400F.
Wash potatoes and pat dry. Prick several holes in each potato, then slice in half, lengthwise.
Bake potatoes on cookie sheet or directly on oven rack for one hour.
While potatoes are baking, fry turkey bacon and set aside.
Remove from oven and scoop out the pulp of each potato into a mixing bowl.
Mash potatoes with greek yogurt and butter. Add salt, pepper, and paprika.
Mix in bacon and parmesan cheese.
Spoon mixture back into potato skins.
Cover with grated sharp cheddar and place back in oven until cheese is well melted.
Serve hot and enjoy!
You can use milk instead of greek yogurt if you prefer, but I like the creaminess that comes from the yogurt.