Ingredients
- 4 Idaho potatoes
- 1 tablespoon extra virgin olive oil (EVOO), plus additional for drizzling
- Salt and freshly ground black pepper
- 6 strips turkey bacon
- 1/2 cup reduced fat sour cream
- 2 scallions, thinly sliced, plus more for garnish
- 1 cup shredded cheddar cheese, divided
- Chicken stock, warmed, as needed
Directions
- Pre-heat the oven to 425ºF.
- Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle them with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat.
- Bake the potatoes in the oven until tender, about 45-60 minutes, depending on the size of the potatoes. Remove the baked potatoes from the oven and let cool enough to handle.
- While the potatoes are cooling, place a medium size skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Cook the turkey bacon until it’s crispy golden brown and cooked through, about 3 minutes per side. Transfer the cooked bacon to a paper towel-lined plate to drain off any excess grease and cool. Chop up the cooled bacon and reserve in a medium size mixing bowl.
- Once the potatoes are cool enough to handle, cut each one in half lengthwise and scoop the insides out into the same mixing bowl as the bacon, leaving a thin layer of flesh still intact. Be sure not to pierce the skin of the potato.
- Add the reduced fat sour cream, scallions and about 1/2 cup of the cheddar to the bowl and mash everything up (add a little bit of the chicken stock to the mash if it’s too dry). Season the filling with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight.
- Place the potato skins back onto a baking sheet and sprinkle the remaining cheese over each one along with more scallions for garnish, if you like. Place the potatoes back into the oven to melt the cheese, 1-2 minutes, and serve them up with your favorite salad alongside.