- 4 medium Idaho or russet potatoes (about 2 lbs)
- 1/2 cup low-fat plain yogurt
- 2 tablespoons butter or margarine (softened)
- 1 tablespoon olive oil
- 1 cup (4 oz) shredded cheddar or Monterey jack cheese
- 1/8 cup bacon bits
- salt and pepper
- Preheat the oven to 400º F.
- Scrub the potatoes, then poke holes in them using a fork.
- Bake potatoes directly on the rack for about an hour or until tender.
- In a large mixing bowl, combine the yogurt, butter or margarine, and oil.
- Mix well; add ¾ of the cheese and the bacon bits.
- Stir until well mixed.
- When the potatoes are finished baking, take them out of the oven and let them cool for about 15 minutes.
- After they have cooled, cut them in half lengthwise.
- Scoop out most of the inside of the potato and add it to the mixing bowl.
- Place potato bowls in the baking dish.
- Combine the potato and cheese mixture until well mixed, then scoop mixture into potato bowls.
- Sprinkle remaining cheese on top and bake for about fifteen minutes until golden brown.
Kids Can: Scrub potatoes, poke holes in potatoes with fork, stir all mixtures, and sprinkle cheese on top!
Change it up: Using yogurt in this recipe for sour cream reduces calories and fat, without sacrificing the yummy taste! You could also turn this tasty side into an entrée by adding leftover steamed, grilled, or sautéed vegetables or lean meats such as chicken! You can also bake the potatoes in the microwave first, then finish them off in the oven under the broiler for a much faster dinner side.