A meal in one! This recipe works best with a moist potato like the red or yellow fleshed variety rather than russet.

Makes 6 potatoes

6 large red potatoes, pricked on both sides and baked for about 1 hour at 375F.

2 tbsp butter

1-2 tsp salt, or to taste

1 ½ cup plain yogurt

250 g bacon such as pork or beef, diced and fried crispy

5 green onions, sliced

¾ cup frozen or fresh peas

¾ cup frozen or fresh niblet corn

1 tbsp basil or sun-dried tomato pesto

12 tbsp grated old cheddar cheese

Cut the top portion of the potato off. Scoop out the insides the potato and the potato from the top and place in a large bowl. Mash with a potato masher. Add the butter, salt and yogurt and mix thoroughly.

Add the fried bacon, green onions, peas, corn and pesto. Mix. Taste and adjust seasonings, adding more pesto if desired.

Scoop the mixture back into the insides of the potato boats. Fill so that the mixture mounds on top of the potato. Add a scoop of the potato mixture onto the tops as well. Sprinkle 1 tbsp grated cheese on top of each potato and top. Lay on a parchment lined cookie sheet and bake, uncovered, for about 15-20 minutes at 400F. Serve hot.