Categories: Sides

Ingredients

• 4 small baking potatoes
• Cooking spray
• 1/8 tsp kosher salt
• 1/4 cup milk
• 1/4 cup plain Greek yogurt
• 2 oz. sharp Cheddar cheese, divided
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp. chopped fresh chives
• 2 bacon slices, cooked and crumbled

Directions

1. Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork. Rub 1/8 tsp 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.

2. Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 tsp kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.

3. 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 25 minutes or until thoroughly heated and cheese melts. Sprinkle each potato half with about 1/2 tsp chives and about 1 tsp bacon.

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