My family has a favorite appetizer. My sister started making it several years ago and we honestly don’t know the origin of this recipe. She claims it’s my mom’s … my mom says it isn’t. I’ll assume it was sent down by God because it is that good.
We call it a ‘baked potato’ bread bowl but alas there aren’t any potatoes in it. I guess it just has that taste?
I make this every time we have people over for football. And I mean every. single. time. My friends beg for it. Literally. Ask Melanie, Amanda, or Rachel 😉
And now … you can make it too! The original recipe was calorie laden and delicious. I made some substitutions to this recipe to make it healthier … I still wouldn’t call it ‘healthy’ but it’s better. Trust me. The best part? It tastes the same 🙂
- 1 1/2 cups plain Chobani (2 6oz containers)
- 8 oz fat-free cream cheese
- 2 cups Colby Jack cheese, shredded
- 1/4 cup green onions, chopped
- 1 1/2 teaspoons Worchestershire sauce
- 9 slices turkey bacon
- French bread bowl
- French bread loaf, cubed
- Preheat oven to 325 degrees.
- Let the cream cheese sit up until it reaches room temperature. Cook the bacon either on the stove top or in the microwave. It needs to be well done and crispy.
- Put bacon in a large Ziploc bag and seal shut. Use a rolling pin to smash the bacon into bacon bits.
- Mix Chobani, cream cheese, shredded cheese, bacon, green onions, and Worcestershire sauce together in a medium size bowl using a hand mixer.
- Cut the top off the bread bowl and scoop out the middle. Place the Chobani mixture in the bread bowl and replace the top. Wrap the whole thing in foil.
- Cook in the oven for 60 minutes.
- Serve warm with cubed French bread.