I made these potatoes for my niece's birthday party, where she had 12 girls join her for a super gourmet lunch. Served them with a veal roast, roasted veggies and a demi-glace. It was perfect!
You can make small red potatoes and serve them as a one bite appetizers and those are always a hit also!
Printable Recipe - click here
6 baking potatoes, scrubbed clean
12 slices bacon, chopped
1 cup greek yogurt
4 tablespoons butter
1 cup asiago cheese, shredded and divided
2 teaspoons chopped chives plus whole chives for garnish
salt and pepper to taste
Preheat oven to 400F.
Place potatoes in middle shelf in oven. Bake for 1 hour, flipping them every 20 minutes.
Remove from oven and let them cool slightly. Keep oven on and hot.
In a large frying pan, fry bacon until crispy, remove bacon from grease with a slotted spoon and place it on a paper towel lined plate.
Slice potatoes halfway, and very carefully so you don't tear the skin, scoop out the soft potato from inside the skin and place it in a bowl. Mash it well with a fork or a potato masher. Add yogurt, butter, bacon, chopped chives and 3/4 cups of asiago cheese. Season to taste and scoop potato mixture evenly inside potato skins. Place potatoes in a large baking sheet lined with parchment paper. Sprinkle 1/4 cup asiago over potatoes and bake in preheated oven for 25-30 minutes, until cheese is melted and tops are crispy. Serve hot garnished with whole chives.
Makes 12 halves.