Madeover Twice Baked Potatoes
Elevate your side dish game with these Madeover Twice Baked Potatoes, a lighter take on the comfort-food classic that doesn’t skimp on flavor. Perfectly baked russet potatoes are scooped and transformed into a creamy, savory filling made with protein-packed Greek yogurt, sharp cheddar cheese, and buttery goodness. Each potato is then stuffed with this luscious mixture, folded with crumbled bacon and fresh green onions for pops of texture and flavor. Finally, they're crowned with melted cheese and baked to golden perfection. This approachable recipe is a healthier twist on an indulgent favorite, ready in just over an hour and perfect as a satisfying side or even a main dish. Tailor-made for entertaining or weeknight meals, these twice baked potatoes are simple, hearty, and irresistibly delicious.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 0.5 cups plain Greek yogurt
- 0.75 cups shredded sharp cheddar cheese
- 3 stalks green onions, chopped
- 0.5 teaspoons garlic powder
- 2 tablespoons butter, melted
- 2 tablespoons milk (low-fat or whole)
- 2 slices bacon, cooked and crumbled
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry with a towel.
Pierce each potato several times with a fork. Place them on a baking sheet and bake for 45-50 minutes or until tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for about 10 minutes until they are safe to handle.
Cut each potato in half lengthwise. Using a spoon, carefully scoop out the insides, leaving about 1/4 inch of potato shell intact. Place the scooped-out flesh into a mixing bowl.
Add the Greek yogurt, 0.5 cups of shredded cheddar cheese, garlic powder, melted butter, milk, salt, and pepper into the bowl with the potato flesh. Mash until smooth and well combined.
Fold in the chopped green onions and crumbled bacon, reserving a small amount of each for garnish if desired.
Spoon the potato mixture evenly back into the potato shells, slightly mounding the tops.
Place the stuffed potatoes on the baking sheet. Sprinkle the tops with the remaining 0.25 cups of shredded cheddar cheese.
Bake the potatoes in the oven for 10-15 minutes, or until the cheese is melted and the tops are lightly golden.
Remove from the oven, garnish with reserved green onions and bacon if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 12.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 900 mg | 69% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4232 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
