- 4
Ingredients
- 2 teaspoons olive oil or garlic-flavoured olive oil
- 2 large baking potatoes (about 10.5 ounces each)
- 4 slices thick-cut bacon, diced (I used garlic-pepper)
- 1/2 large onion, diced
- 1 clove garlic, minced
- 1/4 cup 2% Greek yogurt
- 1/4 cup ricotta or cream cheese
- 2 - 4 tablespoons milk, if needed
- 1 - 2 teaspoons drained horseradish, to taste (I used 1 heaping teaspoon, it could take two)
- 2 tablespoons minced fresh parsley
- salt and pepper, to taste
- 2 ounces shredded cheddar or smoked cheddar cheese, or combination
- 30 grams grated parmigiano reggiano
- 2 green onions, thinly sliced on the diagonal, to garnish
Preparation
Step 1
Heat the oven to 425°F. Line a baking sheet with aluminum foil.
Scrub the potatoes clean, rub them with a bit of the olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them on the baking sheet and bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
Set aside until cool enough to handle, then slice them in half and scoop the insides into a bowl, leaving a quarter inch or so of potato next to the skin. Brush the insides of the shells with the remaining oil and return to the oven until the shells are brown and crispy.
To prepare the filling, cook the bacon over medium heat until most of the fat has rendered and the bacon has crisped. Remove the bacon bits with a slotted spoon and drain on paper towels.
Pour off all but a couple of teaspoons of the bacon fat. Cook the onions with a pinch of salt until they are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
Grate the cheeses together into a bowl and toss to blend.
Mash the potatoes with the yogurt and ricotta until smooth, adding milk as needed to achieve desired consistency (it wasn't needed). Stir in the caramelized onions, garlic, bacon, horseradish, parsley and about 3/4 of the cheese mixture. Taste, and add more salt and pepper if needed.
Divide the filling between the skins and sprinkle the tops with the remaining cheese and the scallions. At this point, the potatoes can be baked right away, or covered and refrigerated and baked later.
Bake at 425°F for 15-20 minutes, (25 minutes if chilled) until the cheese has melted and the potatoes are heated through.
Nutrition Facts - 4 Servings
Calories 351.4
Total Fat 18.7 g
Saturated Fat 9.3 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.7 g
Cholesterol 43.1 mg
Sodium 446.0 mg
Potassium 72.5 mg
Total Carbohydrate 30.0 g
Dietary Fiber 2.6 g
Sugars 1.8 g
Protein 16.7 g