Baked potatoes are fantastic. Cut them open and throw in some sour cream and butter, maybe some chives and cheese. But let’s take things up a notch, BAM the heck out of them… and maybe even lighten them up a little in the process.
Preheat your grill to 400°F.
Scrub the potatoes well, and then bake the potatoes on your warming rack for 45 minutes to an hour, or until a fork will easily slide in.
Carefully remove the potatoes from the grill and, using good oven mitts, remove the tops off the potatoes and scoop out those delicious fluffy innards without destroying the potato itself. You want to keep it as a container for the awesome potatoes you’re going to make. Now I am impatient and usually very hungry, so if you have time or are making these ahead, feel free to let them cool before handling.
Put all those fluffy innards in a bowl and mix with most of the cheese (reserve some for topping) the garlic, butter and greek yogurt. Yes I said greek yogurt again.* Season to taste with salt and pepper.
When you’re satisfied with the texture of your potatoes, scoop the filling back into the potato husks. Top with the leftover cheese and bake them again for another 10 to 20 minutes.
Serve with something great like a roast of chicken or beef that you can cook at the same time as you’re baking the potatoes.
These are so great, you can add whatever you want to them really. Bacon bits? DO IT! You have chopped veggies? GO FOR IT! Baked beans? TOP IT! When it comes to stuffed potatoes, there are no rules!
*I get regular plain greek yogurt and use it as sour cream. It is very thick and rich, higher in protein, and will function the same in dips, on fajitas and tacos, even in stroganoff! Give it a try, bet if you don’t say anything, no one will notice that you used Yogurt instead of Sour Cream.