Loaded Baked Potato

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Fat free Greek yogurt replaces the sour cream typically found in a loaded baked potato. Packed with cheese and turkey bacon, this side dish will complement any entree; or serve it as a hearty lunch all on its own.

Tags: Intermediate, 20 Mins, Entrées, Side Dishes, Chicken/Poultry, Rice & Grains, Healthy Insider's Report 2011, President's Choice Blue Menu, Healthy Insider’s Report 2013, Good Source of Vitamins/Minerals
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 75  minutes
Total: 90 *  minutes
Cool time: 5 minutes

Additional Information

Ingredients

2 medium baking potatoes
4 slices PC Blue Menu Turkey Bacon-Style
¾ cup (175 mL) PC 0% Greek Yogurt- Plain
¼ cup (50 mL) thinly sliced green onions
3 tbsp (45 mL) skim milk
1 tbsp (15 mL) PC Horseradish Dijon
1/8 tsp (0.5 mL) freshly ground black pepper
1 cup (250 mL) PC Blue Menu Light Triple Cheddar Shredded Cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prick potatoes all over with fork. Place on middle rack of oven. Bake for 1 hour or until soft when pierced with a knife. Cool potatoes 5 minutes. Increase oven heat to 425°F (220°C). Meanwhile, heat nonstick frying pan over medium-high heat; cook bacon for 5 to 6 minutes, turning frequently, or until golden brown. Remove from pan; dice. In bowl, stir together yogurt, green onions, milk, mustard, pepper, half of bacon and half of Cheddar; set aside.
  3. Cut potatoes in half lengthwise. Scoop out most of flesh, leaving about ½ inch (1 cm) flesh all around. Place potato skins on baking sheet. Roughly chop scooped out potato flesh; stir into yogurt mixture. Divide mixture among potato skins, mounding mixture. Garnish with remaining bacon and remaining Cheddar. Bake in centre of oven for 5 to 7 minutes.

Nutritional Information

Makes 4 servings Per serving:
290 calories
fat 7 g
sodium 560 mg
carbohydrate 34 g
fibre 3 g
protein 23 g
Excellent Source of Calcium
Source of Fibre