Real Food Treat: Stuffed Potato Skins

Potato skins get a bad rap because they're usually fat bombs, and often loaded with preservatives (when bought as a pre-packaged freezer food). This homemade version is a bit higher in carbs than I'd usually eat in one sitting, but it makes for a healthy treat made from real, whole food ingredients. You can up the health quotient further by paying attention to ingredient quality and using grass-fed dairy, nitrate-free bacon, and organic produce. It's my firm belief that just about any food can be part of a healthy diet, and a fresh, homemade version usually beats the other alternatives.

STUFFED POTATO SKINS

4 medium russet potatoes

1 lb reduced sodium bacon, fried and crumbled into bits

2 Tbsp salted butter, melted

1 c plain yogurt

1/2 bunch fresh parsley, chopped

Fresh cracked black pepper to taste

Cayenne pepper (optional)

4 tomatoes

4 scallions

Wash and dry potatoes, then pierce skin with fork and bake them at 425F for 45 minutes. (This step can be done ahead of time and the baked potatoes stored in the refrigerator.) Once potatoes have cooled, slice them in half. Scoop out the flesh and place in a mixing bowl. (I found that a serrated grapefruit spoon works especially well for this.) Use a potato masher to break up the pieces, then add bacon, butter, yogurt, parsley, black pepper, and a dash of cayenne. Use a spatula to mix up the filling. Place the potato skins on a baking sheet and spoon the filling back into the scooped out shells. Bake for 15 minutes at 375F, then top with chopped tomatoes and scallions.