Adapted from Cooking Light, September 2012
2 baking potatoes
1/8 teaspoon kosher salt
1/4 cup fat-free milk
1/4 cup plain fat-free Greek yogurt
2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup), divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
1 slice salami, 1/2" thick, chopped into small pieces
Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork multiple times. Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval 6-quart electric slow cooker. Cover and cook on LOW for 6-8 hours or until potatoes are tender. Cool slightly.
Cut a slit in each potato; gently squeezing both ends of the potato to open it up (maintain integrity of the potato). Carefully scoop out pulp into a bowl, leaving a 1/8-inch-thick shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, salami, 1/4 teaspoon kosher salt, and pepper. *Add additional milk and yogurt if potato is larger and you want a creamier filling.
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. Sprinkle each potato half with about 1/2 teaspoon chives.
Thank you for reading! Are you following me on Bloglovin'? Subscribe with the link at the top right of the page to have each post delivered straight to your e-mail box.