If I had a dollar for every time I’ve resolved to eat ‘clean’ and healthy, but fell off the wagon after only a few weeks, I’d have… at least $3 or $4. I mean, face it. If I’m making cookies for someone there’s no way I can just give them away without making sure they don’t taste horrendous! I’m actually sacrificing my health to enforce quality assurance with everything that leaves my kitchen…
Just kidding. I’m just on another one of those health kicks and in denial that I should have to deprive myself of a fabulous M&M cookie (coming soon!). A few nights ago when I couldn’t figure out what to eat for dinner that wasn’t salad (again), I whipped these up. I got the idea from one of the appetizers at the bridal shower I made the ombre rose cake for, but those used sour cream and real bacon. My variation puts a healthy spin on it by using plain Greek yogurt and turkey bacon instead. Plain Greek yogurt tastes exactly like sour cream and is way healthier. Turkey bacon… well, it smells and tastes the same. The texture is slightly chewier, but when it’s crumbled up you can’t even tell 🙂
This is seriously such a quick and easy (and healthy!) recipe to assemble, I didn’t even bother putting quantities with all the ingredients. You could make 5 potatoes or you could make 50. I don’t see a point in specifying exactly how much yogurt to pipe on each potato, or how many pieces of bacon. It’s all up to you! The other reason that I’m not including the numbers is that I didn’t even think to write them down because I wasn’t planning on making a post about these potatoes. (Hence the hastily taken pictures at less-than-ideal angles with no food styling whatsoever)
If one day I do decide to make a large quantity of these for a party or something, I’ll update the recipe with numbers. For dinner, I think I used between 10 and 12 potatoes, less than one regular sized container of yogurt, around 6 slices of bacon, and less than one stalk of green onion.
Recipe: Stuffed Baby Red Potatoes
- Baby red potatoes
- Plain Greek yogurt (it has to be Greek to taste like sour cream!)
- Green onions, chopped
- Turkey bacon
- Wash and scrub the potatoes, then arrange them on the plate with the holes facing up and microwave, covered, for about 2 minutes.
- Line a baking sheet with foil and transfer the potatoes from the plate to the sheet. poke a few holes on the tops of each potato with a fork. Bake at 350 F until they are soft when poked with a fork. I start checking at around 10 minutes, as the microwaving makes the baking time faster.
- While you let the potatoes cool, cook the turkey bacon as instructed on the package. Crumble the bacon into little pieces.
- When the potatoes are cool enough to touch, use a paring knife to cut a shallow cone-shaped hole out of the tops of each. Fill a piping bag with the plain Greek yogurt and pipe a dollop of yogurt onto each potato. Press some turkey bacon bits on top, and finally garnish with green onion. Sprinkle salt over the whole thing, if desired.
Number of servings (yield): however many potatoes you make
Note: If you want to prevent them from rolling around on your serving plate, cut a small piece off the bottom of each potato so they a flat surface to stand on.