I have a dirty little secret: at least once a week, Mr. Food Musings and I eat potatoes as our main course. Heavens to Murgatroid! But it's true. Usually they're baked, sawed in half and draped with just-steamed broccoli and cheddar cheese before being returned to the broiler for a light suntan. Recently I got creative and changed things up. I mean, I went all kinds of crazy, folks. That's right. I threw in some bacon. Yeeee-haw!
2 baking potatoes, scrubbed and poked with a fork a few times
1/2 cup cheddar cheese, grated
4 pieces of bacon, cooked and diced
2 TBSP St. Benoit yogurt, other full-fat plain yogurt, creme fraiche or sour cream
salt and pepper to taste
Bake the potatoes at 450 for an hour or until a knife slides through them easily. Remove them from the oven and carefully cut a big hole in the top of each one, as if you are cutting a hole in the ice to fish. Peel back the top layer of skin and throw it away, then carefully scoop out the potato flesh with a spoon. Leave enough potato inside so that the remaining skin holds its shape without collapsing. Toss the exhumed potato into a bowl with the cheese and let it sit for a moment until the hot potato melts the cheese strands. Mix well with a spoon, integrating the melted cheese totally into the potato. Add the bacon and yogurt, mix again, and season to taste. Divide the potato mixture in two and carefully scoop it back into the potato skins. You will have to pile it up high on top to fit it all in. Return to the oven for 20 minutes or until heated through. Close the curtains and enjoy.