Cheddar Bacon Potato Skins with Dill Greek Yogurt

We are so close – it is almost Super Bowl Sunday!  Are you still working on what food you will be enjoying while watching the big game?  

This is my 3rd an final post for the #DeliciousBowl by Chobani – and these Cheddar Bacon Potato Skins with Dill Greek Yogurt are pretty darn good if I don’t say so myself.  Once again, I used reduced fat bacon just like in the Yogurt Stuffed Bacon Wrapped Jalapeños I made.  You can see my Greek Bruschetta using Chobani Greek Yogurt here.  

On Super Bowl Sunday – Chobani  will be making a bold statement, ‘We’re eating, not tweeting’.  Chobani is encouraging folks to spend the day with their friends and family enjoying the game and some delicious eats.  In the spirit of Super Bowl Sunday, they have created The Delicious Bwl to share healthy game day recipes using Chobani Greek Yogurt.You’ll want to keep an eye on Chobani’s Tumblr page to see all of the recipes that they will be sharing.  
Cheddar Bacon Potato Skins with Dill Greek Yogurt | The Bubbly Hostess


Cheddar Bacon Potato Skins with Dill Greek Yogurt
Serves 6
Write a review
  1. 6 red potatoes, cleaned and pricked with a fork
  2. Olive oil
  3. Salt & Pepper
  4. 6 slices of reduced fat center cut bacon, cooked and crumbled
  5. 1/2 – 3/4 cup reduced fat shredded cheddar cheese (depending on size of potatoes)
  6. 1/2 cup Chobani Non-Fat Plain Greek Yogurt
  7. 1 heaping tablespoon chopped fresh dill
  8. 1/4 cup chopped chives
  1. Preheat the oven to 400 degrees.
  2. Line a cookie sheet with aluminum foil (easier clean up) and drizzle some olive oil on each – coat each potato with a small amount. Sprinkle salt and pepper on each and rub it over entire potato.
  3. Bake for 45-50 minutes until tender, turn over each potato half way through the process.
  4. Remove from oven and allow to cool slightly. Cut each potato in half lengthwise and scoop out flesh – leaving some around the base of the skin to support the halved potato. Save the insides for a bowl of mashed potatoes later. 🙂
  5. Place potatoes back onto cookie sheet and sprinkle the cut side with some pepper and then add some Cheddar cheese and crumbled bacon to each. These ingredients will naturally fall to the bottom of the potato skin – so spread out across the entire half of the potato.
  6. Back to the oven for the potato skins – for 5-10 minutes, or until the cheese is melted. While they are in the oven, combine the yogurt with the dill.
  7. Remove the potato skins from the oven, allow to cool slightly. Top each with a dollop of the dill yogurt and garnish with chives.
  8. Serve immediately.
The Bubbly Hostess
(Visited 453 times, 1 visits today)

Write a comment