Cheese 'N' Bacon Topped Potato Recipe
Ingredients
| Baking potato - 5-ounce, scrubbed | ||
| Reduced-fat Swiss cheese - 3/4 ounce, shredded, divided | ||
| Plain low-fat yogurt - 2 tablespoons | ||
| Chives | 1 Teaspoon, chopped | |
| Reduced-calorie mayonnaise - 1 teaspoon | ||
| Bacon bits | 1 Teaspoon | |
| Pepper | 1 Dash | |
Directions
GETTING READY
1. Using a fork, pierce potato all over.
MAKING
2. In a microwaveable plate, place potato and cook on High for 5 minutes; ½ rotate the plate in between cooking.
3. Let the potatoes stand for 1 minute.
4. Lengthwise cut the potato into half.
5. Leaving 1/4-inch-thick shells scoop out the pulp from the potato halves; keep the shells aside.
6. In a large mixing bowl, put together potato pulp, 1/2 ounce cheese, the yogurt, chives, mayonnaise, 1/2 teaspoon bacon bits, and the pepper; mix well.
7. Stuff the potatoes with the potato pulp mixture.
FINALISING
8. In a baking dish, place the stuffed potato and sprinkle remaining cheese and bacon bits.
9. Keep the baking sheet in the oven and cook on High for 1 minute until the cheese is just melted.
SERVING
10. Serve immediately.
1. Using a fork, pierce potato all over.
MAKING
2. In a microwaveable plate, place potato and cook on High for 5 minutes; ½ rotate the plate in between cooking.
3. Let the potatoes stand for 1 minute.
4. Lengthwise cut the potato into half.
5. Leaving 1/4-inch-thick shells scoop out the pulp from the potato halves; keep the shells aside.
6. In a large mixing bowl, put together potato pulp, 1/2 ounce cheese, the yogurt, chives, mayonnaise, 1/2 teaspoon bacon bits, and the pepper; mix well.
7. Stuff the potatoes with the potato pulp mixture.
FINALISING
8. In a baking dish, place the stuffed potato and sprinkle remaining cheese and bacon bits.
9. Keep the baking sheet in the oven and cook on High for 1 minute until the cheese is just melted.
SERVING
10. Serve immediately.
Chef
