Description

A mixture of avocado and Greek yogurt* creates a creamy and rich center for these cheese*-topped baked potatoes. You’re getting potassium from the potatoes, calcium from the cheese*, and healthy fats from the avocado—cramps be gone! Serve them with a lean protein and a green salad for a complete meal.

Ingredients

Scale

2 large russet potatoes
2 teaspoons olive oil
1 ripe avocado
3 tablespoons 2% plain Greek yogurt*
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup chopped tomatoes
4 tablespoons chopped scallions, divided
1⁄2 cup shredded light Mexican blend cheese*

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Instructions

Preheat the oven to 350°F.
Line a baking sheet with aluminum foil. Rub each potato with 1 teaspoon of the oil. Poke fairly deep holes in the potato skin with a fork.
Place the potatoes directly on the oven rack and bake for 60 minutes, or until the skin is crispy and the potato flesh feels soft.
Once the potatoes are cool enough to handle, cut in half lengthwise. Using a spoon, gently scoop out the potato flesh into a medium bowl, leaving about 1/4 inch of potato at the bottom of each shell.
Add the avocado, yogurt, salt, and pepper to the potato flesh and stir to combine. Using a potato masher or a fork, mash the mixture thoroughly.
Gently stir in the tomatoes and 3 tablespoons of the scallions. Place the empty potato skins on the lined baking sheet.
Fill the potato skins with the mashed avocado-potato mixture. Sprinkle the cheese evenly over each half. Bake for 15 minutes, or until the cheese is bubbling and browned at the edges.
Serve topped with the remaining 1 tablespoon scallions.

Notes

*For a plant-based option, substitute vegan cheese for the dairy cheese and dairy-free plain yogurt for the Greek yogurt.

*Nutrition information per serving:

*Per serving: 253 calories, 8 g protein, 38 g carbohydrates, 5 g fiber, 3 g total sugar, 9 g fat, 2 g saturated fat, 141 mg sodium, 1007 mg potassium (29% DV), 125 mg calcium (12% DV), 58 mg magnesium (15% DV), 0.1 mcg B12 (2% DV), 0.8 mg B6 (38% DV), 1.8 mg iron (10% DV)

Prep Time: 15 minutes