A Studly Spud

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!

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!

Baked potatoes to die for. A little greek yogurt on top finished it off perfectly!

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