Loaded Baked Potato

When you want to create something that tasty but not to filling, adding toppings to a baked potato is a perfect idea.  You can really add almost anything you like to eat to the potato.  It is also easy to make it light if you wish.  In this case, I used Greek Yogurt instead of Sour cream and made it into a sauce.

I infused my olive oil first with smoked paprika, garlic powder and a couple of pinches of Emeril’s essence.  After the spices opened up, I added my red onions, red and green peppers and shallots.  I finished the process with a mixture of Greek Yogurt, a little heavy cream and chicken stock.

Recipe
Loaded Baked Potato:

1. Rub two russet potatoes with olive oil and kosher salt and bake in a 400 degree oven for 75 minutes
2. Meanwhile, in a saute pan, add 3 – 4 tbsp olive oil and heat on medium; add 2 tbsp each smoked paprika, garlic powder, 1 tbsp Emeril’s essence and a pinch of salt and pepper; cook for 2 – 3 minutes until spices open up
3. Add in 1/2 red onion sliced, 1/4 each sliced red and green peppers and 2 shallots halved; cook for 5 – 7 minutes until slightly softened
4. In a separate bowl, mix 1/2 cup of non-fat Greek Yogurt with 1/4 cup heavy cream and 1/4 cup chicken stock, mix well and add to saute pan but reduce heat to low and cook for 3 – 5 minutes
5. Remove Potatoes from oven and slice in 1/2 lengthwise; spoon in vegetable mixture and top with shredded cheddar cheese and smoked gouda – return to oven and cook for 2 – 3 minutes until cheese melts.