Crispy, creamy, loaded baked potatoes satisfying enough to be dinner tonight

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! Eating and cooking had played such an important role in their early relationship, which began when they vowed to write a comprehensive dumpling guide to lower Manhattan — we're all still waiting on the manuscript for that one — and continued over burbling pots of spoon lamb, stuffed cabbage, and lots of Marcella Hazan pastas. That's correct — baked potatoes so satisfying, you can serve them as your main course. In this version, garlicky Greek yogurt brings lots of tang, scallions deliver a pop of freshness, and mushroom bacon shows up with so much sassy, smoky crispness, you'll want to make a second batch right away. Fully Loaded Baked Potatoes With Mushroom "Bacon" & Garlicky Greek Yogurt Makes: 4 potato halves Ingredients 2 medium-sized Russet potatoes, scrubbed and dried but unpeeled or Murasaki sweet potatoes 1 tablespoon avocado oil, plus 1/4 cup 1/2 teaspoon kosher salt, plus 1 teaspoon, plus 1/2 teaspoon, plus more as needed 1/4 teaspoon freshly cracked black pepper, plus 1/2 teaspoon, plus more as needed 1 1/2 cups Greek yogurt 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice, plus more as needed 2 teaspoons microplaned garlic 1 cup finely chopped scallion, divided into 3/4 cup and 1/4 cup 1/2 cup grated Parmesan, plus 3 tablespoons 2 1/2 cups sliced Portobello mushrooms, in 2-inch pieces roughly 1/8-inch thick 1/4 teaspoon Cayenne pepper