Gluten-Free Greek Yogurt Twice Baked Potatoes

• Meat

  • 3 strips Bacon, cooked and crumbled

• Produce

  • 3 stalks Green onion
  • 3 Russet potatoes, large

• Baking & Spices

  • 1 Salt to season

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 tbsp Bread crumbs, gluten free

• Dairy

  • 3/4 cup Cheddar cheese, fresh
  • 1/2 cup Greek yogurt, plain

Found on blessherheartyall.com

Description

Directions

• Preheat oven to 400F. Bake the potatoes (once punctured with a fork on all sides) in the microwave for 8 minutes, turning half way through.
• Once cool enough, slice the very ends of the potatoes off, and then slice the potatoes in half (hamburger style).
• Scoop out the inside of the potato halves with an ice cream scooper or spoon and place in a medium bowl, being sure not to get too close to the bottom (or you will go completely through the bottom! Been there!)
• Mash the potato insides and add the greek yogurt, cheese, bacon crumbles, and green onion.
• coat the outside of each potato half with olive oil and salt to taste. Sprinkle the breadcrumbs on top.
• Place the potato skins in a baking dish and fill the skins with the mixture.
• Bake for 15-20 or until cooked fully.
• Allow to cool a bit before serving, they will be extremely hot. Enjoy!