Ingredients:

  • 4 large Russet potatoes, approx. 10-12 oz each
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 cup reduced-fat sharp cheddar, shredded
  • 6 slices center-cut bacon, diced
  • 1/2 cup plain Greek yogurt
  • 2 tbsp fresh chives, finely chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions:

  1. Scrub the potatoes thoroughly and pat them completely dry.
  2. Use a fork to prick each potato 5-6 times to allow steam to escape.
  3. Mix the olive oil and kosher salt in a small bowl, then rub the mixture evenly over the entire surface of each potato.
  4. Preheat the oven to 400°F (200°C).
  5. Place potatoes directly on the oven rack or on a baking sheet with a wire rack and roast for 50-60 minutes until the skin is mahogany-colored and the potato yields easily when squeezed.
  6. While potatoes roast, crisp the diced bacon in a skillet over medium heat until browned.
  7. Stir the garlic powder and black pepper into the plain Greek yogurt in a small bowl.
  8. Cut a lengthwise slit in the top of each potato and use a fork to fluff the interior.
  9. Stuff each potato with shredded cheese and browned bacon, then return to the oven for 2-3 minutes until the cheese is bubbling.
  10. Top each potato with a dollop of the seasoned Greek yogurt and a sprinkle of fresh chives.