Ingredients Jump to Instructions ↓

  1. 4 large baking potatoes

  2. 8 slices bacon

  3. 1 cup Dannon® Oikos Greek Plain Yogurt

  4. 1/2 cup milk

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon pepper

  7. 1 cup shredded reduced-fat Cheddar cheese, divided

  8. 8 green onions, sliced, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. (Alternatively, layer bacon between paper towels and microwave until crisp.) Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add Dannon® Oikos Greek yogurt, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.


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