Greek Yogurt Twice Baked Potatoes
User Reviews
5
Greek Yogurt Twice Baked Potatoes
Description
Greek Yogurt Twice Baked Potatoes start with baking whole russet potatoes until tender. The insides are scooped out and whipped with Greek yogurt, milk, butter, and white cheddar for a creamy, cheesy filling. Crispy chopped bacon is folded in for texture and a salty, savory flavor. This mixture is spooned back into the potato skins.
The stuffed potatoes are baked again until the cheese topping turns golden and slightly crisp. The final dish offers a contrast between a tender potato skin, fluffy and smooth filling, melted cheese, and crunchy bacon. A sprinkle of chopped chives adds freshness, while smoked paprika provides a subtle smoky warmth when sprinkled on top.
These twice baked potatoes make a comforting side dish or a hearty snack and use Greek yogurt to lighten the filling while adding creaminess and tang.
Ingredients
- 4 russet potato
- 4 lices Bacon chopped
- 1 tablespoon olive oil
- 1/2 cup yogurt I like 2% or full-fat, plain, Greek
- 1/2 cup milk
- 2 tablespoons butter unsalted
- 4 ounces White Cheddar Cheese plus a little more for topping, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons chives for topping, chopped
- smoked paprika for sprinkling
Instructions
- Preheat the oven to 400 degrees F. Poke a few holes in the potatoes with a fork, rub them with the olive oil and place them on a baking sheet. Bake for 1 hour, or until they are cooked through. Remove and let cool slightly.
- While the potatoes are baking, heat a skillet over medium heat and fry the bacon. Cook until all the fat is rendered and the bacon is crispy. Remove it with a slotted spoon and place it on a paper towel to drain.
- Carefully slice the potatoes in half lengthwise. Scoop out the insides of the potato, leaving the skin in tact. I like to use a serrated (grapefruit) spoon for this. Place the potatoes in the bowl of your electric mixer. Add the greek yogurt, milk and butter. Using the whisk attachment (or beaters), whip the mixture until it's smooth and creamy. Beat in the cheese, salt and pepper.
- Scoop the mixture back into the potato skins. Top with a bit more grated cheddar cheese. Bake for 20 minutes or until the cheesy is slightly golden and the potatoes are warmed through. Remove from the oven and top with the bacon, chives and a sprinkle of smoked paprika. Serve!
User Reviews
Overall Rating
5
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