• 4 medium russet potatoes (600 grams / 21 ounces)
  • 2 scallions
  • 2 tablespoons butter (28 grams /1 ounce)
  • 1/2 teaspoon salt
  • 3 strips bacon
  • 3 tablespoons plain yogurt
  • 80 grams cheddar cheese (2.8 ounces) grated



  • Wrap the potatoes in foil and bake in a 350 degree F (170 C) oven until a toothpick easily passes through (about 40-50 minutes).
  • While the potatoes bake, mince the green parts and white parts of the scallion separately.
  • Put the butter in a small saucepan along with the salt and white parts of the scallions and saute until the scallions are browned. They go from browned to burned pretty quickly so keep a close eye on the pan.
  • Crisp the bacon and crumble.
  • When the potatoes are done, let the potatoes cool enough to handle and then unwrap them.
  • Figure out how the potatoes sit best, and then slice off the top 1/4 of the potato.
  • Use a small spoon to scoop out the interior of the potatoes, but be sure to leave about 1/4-inch (6mm) of potato attached to the skin. If you get too ambitious with the scrapping, your potato won't hold it's shape. Be sure to scrape out all the potato from the lids and discard the skin.
  • Preheat the oven to 400 degrees F (200 C). Line a baking sheet with parchment paper.
  • Add the scallion butter, yogurt, and half the cheese to the potatoes and mix together. I prefer to have some chunks of potatoes left, so I don't completely mash them.
  • Spoon the mixture back into the potatoes, making sure you get it into the nooks and crannies. Once all the potatoes are filled, spoon the remaining potato mixture on top of each potato to make a mound. Place the potatoes on the parchment lined baking sheet.
  • Press the crumbled bacon into the tops of the potatoes, and then divide the remaining cheese between the potatoes.
  • Bake until the cheese is melted and golden brown (about 15 minutes). Top with the green parts of the scallions and serve.