Loaded potato skins
95 min · 23 g protein · 394 cals / serving
Crisp-edged potato shells filled back up with their own fluffy insides beaten with Greek yogurt, sharp cheddar and spring onion, then topped with more cheese and crumbled bacon and baked until it bubbles. Finished with a cold spoonful of yogurt and a shower of chives. Nothing scooped out goes to waste, which is why each skin is a proper, generous bite.
Ingredients
Filling
- 1 cup nonfat Greek yogurt, 2/3 for the filling, the rest to finish
- 1 1/4 cups grated reduced fat cheddar cheese, sharp if you can find it
- 3 green onions, thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Topping
- 5 slices bacon, cooked crisp and crumbled (weight is cooked)
To serve
- 2 tbsp fresh chives, snipped
Steps
- Heat the oven to 400°F. Prick the potatoes a few times with a fork and bake directly on the rack for 50–60 minutes, until a knife slides in with no resistance. Let them cool for 10 minutes, until you can handle them.
- Halve each potato lengthwise and scoop the flesh into a bowl, leaving a shell about 1/4 inch thick. Brush the skins inside and out with the oil, sprinkle with half the salt and bake cut side up on a lined tray for 10 minutes, until the edges crisp.
- Mash the scooped potato with two-thirds of the yogurt, two-thirds of the cheddar, the green onion, garlic powder, pepper and the rest of the salt until smooth and fluffy. Taste for salt.
- Pile the filling back into the crisp skins, mounding it up. Top with the remaining cheddar and the bacon and bake 12–15 minutes, until the cheese melts and the edges brown.
- Dollop each skin with the rest of the yogurt and scatter with chives. Serve hot.
Good to know
Can I make them ahead?
Fill the skins, cover and refrigerate for up to a day, then bake from cold for 20 minutes. They are a good make-ahead for a party.
Classic sour cream on top?
Light sour cream works well in the filling too, softer and a little tangier. The score goes to about 36 instead of 44.
Per
- Calories
- 127
- Protein
- (23%)
- 7 g
- Fat
- (30%)
- 4 g
- Carbohydrates
- (47%)
- 16 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 230 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1575 kcal goes into the pot and 1346 g of ingredients comes out as about 1240 g of food: 127 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.