Normally I keep potatoes firmly in side dish territory. They are one of my favorite foods but rarely do the get the whole spotlight at any meal. However, last night I found myself with several large leftover baked potatoes and a tired, lazy attitude. I peeked in my fridge and they looked just like dinner to me. Turns out if you pile some good stuff on top, you really don’t need anything else!
For each potato:
Large russet potato
2 strips bacon
1/4 cup chopped red onion
1/2 cup grape tomatoes, cut in half
1-2 tsp. butter
Salt & pepper
Greek yogurt for topping
Poke each potato several times with a knife or fork and bake at 375˚ for an hour or so until tender. Turn off oven and leave them sitting in there so they stay hot while you cook the topping. In a skillet, cook bacon until crisp. Remove from pan and drain on a paper towel. Discard grease. Add onion to the pan and cook for 1-2 minutes. Add tomatoes and butter and cook and stir 1-2 minutes more. Crumble bacon back into the mixture. Add a pinch of salt & pepper and stir to combine.
Slice the top of the baked potato down the center. Fluff insides with a fork. Pour bacon/tomato mixture over the top. Add a dollop of plain greek yogurt or sour cream to the top if desired.