Loaded Twice-Baked Potatoes
Serving Size / Yield
- 4 small potatoes
- 1/8 tsp. sea salt
- 1/4 C. milk
- 1/4 C. plain Greek yogurt
- 2 oz. shredded cheddar cheese, divided
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1 Tbs. fresh chives, chopped
- 2 slices bacon, cooked and crumbled
Wash potatoes and dry with paper towels. Coat them with oil and pierce with a fork. Rub them with 1/8 tsp. sea salt and put them in a crockpot. Cover and cook on low for 8 hours. Cool slightly.
Cut each potato in half lengthwise, scoop out the flesh, and put it in a microwave-safe bowl. Make sure to leave 1/8-in. shell of the potato. Mash the potato in the bowl and stir in the milk, yogurt, 1/4 C. cheese, 1/4 tsp sea salt, and pepper. Microwave this mixture for 1 minute, or until the mixture is heated through.
Spoon this mixture into the potato shells and sprinkle them evenly with the remaining 1/4 C. cheese. Put the potatoes in the bottom of the crockpot, cover, and cook for 25 minutes on high heat, or until the cheese is melted and the potatoes are heated through. Sprinkle each half with 1/2 tsp. chives and 1 tsp. bacon.