Ingredients

The following ingredients have 6 Servings
  • 4 pounds Potatoes (, peeled (2 kilo))
  • 7 ounces Bacon (, see note 1, (200 grams))
  • ½ cup Greek Yogurt (, see note 2, (120 grams))
  • ½ cup Cream Cheese ((130 grams))
  • 2 tablespoons Mustard (, see note 3)
  • ¼ teaspoon Salt (or to taste)
  • Black Pepper (, a generous pinch)
  • 2 tablespoons Milk (, see note 4)
  • ½ cup Sweet Pickles (, or more (chopped))
  • 7 ounces Shredded Cheddar Cheese (, see note 5, (200 grams))

Instruction

  • Dice the potatoes and transfer them into a pot. Pour just enough water to cover them and season with salt (I usually use about a tablespoon). Cover with a lid and bring to a boil. When boiling, reduce the heat to low and simmer uncovered until almost ready (see note).
  • Meanwhile, cook the bacon, if not cooked already. When done, transfer it onto a few sheets of kitchen paper towel to get rid of the excess fat.
  • In a small bowl, combine the Greek yogurt, cream cheese, mustard, salt and pepper and mix until smooth. Add milk and mix again.
  • When the potatoes are ready, drain the liquid. Transfer the potatoes into an oven-proof dish. Add cooked bacon pieces, sweet pickles and cream cheese mixture. Mix until well combined and top with shredded cheese.
  • Bake in a preheated oven at 400° Fahrenheit (200° Celsius) for 20 minutes or until the cheese is melted and turn nice golden brown.
  • Serve as a side or main!