Cookie Monster’s “Me-Stuffed” Potatoes

C is for Cooking, p. 96

4 medium Idaho or russet potatoes (about 2 pounds)

½ cup low-fat plain yogurt

2 tablespoons butter, softened

1 tablespoon olive oil

1 cup (4 ounces) shredded Cheddar or Monterey Jack cheese

3 slices crisp cooked turkey bacon, crumbled

Salt and pepper to taste

Preheat the oven to 400F. Scrub potatoes and pierce in one or two places with the tip of a knife.

Bake the potatoes directly on the oven rack until tender, about 1 hour.

I nuked mine for a few minutes in my awesome new Potato Express thing. #productplacement

In a large bowl, combine the yogurt, butter, and oil. Stir in ¾ cup of the cheese and the bacon.

When cool enough to handle, slice the top off each potato. Carefully scoop out the potato flesh and add to the bowl with the potatoes, leaving a 1/4-inch potato shell intact. Place the potato shells in a baking dish.

This part was difficult and annoying.

Stir the potatoes and cheese mixture until well-mixed. Use a large spoon to stuff the potato mixture back into the potato shells. 

This part, on the other hand, was fun!

Sprinkle evenly with the remaining cheese.

Bake the stuffed potatoes in a medium baking dish until heated through, about 15 minutes. 

Potatoes on fleek. 

My Rating: 4/5 "Pretty delicious! The yogurt tastes a lot like sour cream once it's baked and the turkey bacon is a nice smoky accent to the dairy. Eat it hot!"