Loaded Twice-Baked Potatoes
For a main dish, split the potatoes from the top, and open slightly; pile on more toppings, and enjoy the entire potato.
- 4 Potatoes
- Olive or Avocado Oil Cooking Spray
- 1/8 tsp Sea Salt
- 1/4 Cup Milk or Almond Milk
- 1/4 Cup Plain Greek Yogurt
- 2 oz Shredded Cheddar Cheese
- 1/4 tsp Pepper
- 1 Tbsp Fresh Chives
- 2 Bacon Slices
Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork. Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender. Cool slightly.
Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker. Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts. Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon.