Crispy Cheese and Bacon Potato Skins

• порції: 4
• загальний час: 1 hour 25 minutes

Інгредієнти

4 large baking potatoes olive oil spray

140g 0% fat Greek yoghurt

30g light butter

160g reduced-fat Cheddar, grated

8 bacon medallions, cooked and chopped

Salt and ground black pepper

Напрямки

Preheat your oven to 220°C/200°C Fan.

Spray the potatoes with oil spray and coat with a little salt, then place directly on the oven rack and bake for 1 hour, or until tender.

Remove from the oven (leave the oven on) and, once cool enough to handle, carefully halve them and use a spoon to scoop the flesh into a bowl. Be mindful to leave a little bit of the potato flesh inside the shells as an almost-border, as you want the skins to remain intact.

Add the yoghurt, butter, 80g of the Cheddar and the bacon to the potato flesh, along with a hefty pinch each of salt and pepper, and mix well.

Carefully spoon the filling back into the potato skins and divide the remaining grated Cheddar between them. Return them to the oven for 20 minutes until the cheese is crispy.

Нотатки

When I was younger my dad used to make these for me, and I remember always being so excited to eat them. He put so much love into them and they tasted like it. I've given these a slight high-protein twist, but they are still as utterly delicious as I remember.

CALORIES PER SERVING 381

PROTEIN PER SERVING 26.6g

These are easily made veggie by omitting the bacon.