Loaded Twice-Baked Potatoes

Ingredients

• 24 ounces baking potatoes 
• 0.3 teaspoon pepper black freshly ground
• 2  bacon crumbled cooked
• 0.3 cup skim milk fat-free
• 1 tablespoon chives fresh chopped
• 0.3 cup greek yogurt plain fat-free
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 0.5 cup sharp cheddar cheese shredded divided reduced-fat

Equipment

• bowl
• paper towels
• potato masher
• microwave
• slow cooker

Directions

1. Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork. Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval 6-quart electric slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender. Cool slightly.
2. Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
3. Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker. Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts.
4. Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon.