Ingredients

The following ingredients have 6 Servings
  • 1 large russet potato
  • 8 ounces thick-cut bacon (cooked*)
  • 8 ounces plain nonfat Greek yogurt
  • 8 ounces reduced-fat sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup freshly grated sharp cheddar cheese
  • 3 tablespoons chopped fresh chives (divided)
  • For serving: kettle-style potato chips

Instruction

  • If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
  • Meanwhile, prick the potato all over with a fork, then place on a microwave-safe plate. Microwave on high for 6 to 10 minutes or until soft and cooked through.  Let cool. Slice the potato in half, then carefully scoop the insides out into a mixing bowl. Discard the skins.
  • With a fork, mash the potato until smooth.  Add the Greek yogurt, sour cream, garlic powder, onion powder, salt, and pepper. Add the cheddar, 2 tablespoons of the chives, and all but 2 tablespoons of the bacon. Stir to combine. Taste and add additional salt or pepper as desired.
  • Transfer to a serving bowl, then sprinkle the remaining bacon and chives over the top. Serve warm or at room temperature with potato chips. (For directions to serve hot, see recipe notes below).