Ingredients:

  • 4 large Russet potatoes (approx. 2.5 lbs / 1.1 kg)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter, softened
  • 1/2 cup plain Greek yogurt (reduced-fat)
  • 1/4 cup skim milk
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 4 strips center-cut bacon, cooked and crumbled
  • 2 stalks green onions, thinly sliced
  • 1/2 tsp garlic powder
  • 1 tbsp chopped parsley

Instructions:

  1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Prick each potato 4–6 times with a fork. Rub the skins with olive oil and salt, place on a lined baking sheet, and bake for 50–60 minutes until a knife slides into the center without resistance.
  2. Allow the potatoes to cool for 10 minutes. Slice a thin sliver off the top of each potato and scoop out the insides into a mixing bowl, leaving a 1/4 inch shell.
  3. Using a masher or hand mixer, whip the potato flesh with butter, Greek yogurt, skim milk, garlic powder, and half of the shredded cheddar cheese and crumbled bacon until smooth and airy.
  4. Spoon the filling back into the potato shells, piling it slightly higher than the rim. Top with the remaining cheddar cheese and chopped parsley.
  5. Return the potatoes to the oven at 400°F (200°C) for 15–20 minutes until the cheese is bubbling and golden brown. Garnish with fresh green onions before serving.