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!
A studly spud. All dressed up and ready to eat!
Studly Spuds
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.
Baked potatoes to die for. A little greek yogurt on top finished it off perfectly!
3hungrymonkeys 