Wash potatoes well. Poke them with a fork and either bake in a 350 degree F oven until they're easy to pierce with a knife (about 45 minutes, depending on size of potatoes), or cook in a microwave for 10-15 minutes.

Once they're cooked and easy to pierce, let them cool slightly so that you can handle them. Slice them in half and scoop out the potato flesh, leaving a thick enough layer on the potato skin to maintain their shape.

Add 1/2 cup milk and 1/2 cup plain yogurt to potatoes. Use a hand mixer to mix them until they're nice and creamy. This usually works best when they're still warm.

Time for add-ins! Add bacon, chopped green onion or chives, fresh parsley (or dried), shredded cheese, garlic powder, onion powder, seasoning salt and pepper. This is a flexible recipe, so you can work with what you have on hand, but make sure you test the filling to make sure it tastes good! You could easily make these vegetarian by leaving out the bacon (although I might add some smoked paprika for that delicious smoky flavour). Stir well to combine.

Fill potato bowls with the delicious mixture you've just made. Top with a little extra shredded cheese if you wish (I do wish).

At this point you can either bake the potatoes for about 30 minutes on 350 degrees F (or until heated through), or you can cover them and refrigerate until you're ready to bake. This is a great recipe to make ahead of time. If you refrigerate them in a glass dish just make sure you bring it up to room temperature before putting it in a preheated oven.

Enjoy! :)