Twice Baked Potatoes With Greek Yogurt Recipes

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GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON



Greek Yogurt and Chive Twice-Baked Potatoes with Optional Bacon image

Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 11

6 small russet potatoes (about 2 pounds)
1 cup Greek yogurt (I used full-fat for this recipe)
1 1/3 cup shredded sharp or medium cheddar cheese (divided)
1/4 cup shredded Parmesan cheese
1/2 cup whole milk
6 tablespoons unsalted butter
3 tablespoons chopped fresh chives
1/4 teaspoon kosher salt plus additional salt to taste
1/4 teaspoon freshly ground black pepper plus additional pepper to taste
4 slices bacon (cooked, drained, and roughly chopped (about 1/2 cup))
8 slices bacon (cooked, drained, and roughly chopped (about 1 cup))

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
  • Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
  • Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
  • Carefully set potato halves hollowed side up on a roomy baking sheet.
  • Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
  • In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
  • Taste and add additional salt and pepper if you'd like.
  • Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
  • Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
  • Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
  • Garnish with additional fresh snipped chives, if desired. Serve.

TWICE-BAKED POTATOES WITH YOGURT



Twice-Baked Potatoes With Yogurt image

Great side for chicken or steak. Serve 1/2 potato each, or for heartier appetites, a whole potato each.

Provided by Mikekey *

Categories     Potatoes

Time 2h10m

Number Of Ingredients 12

4 large russet potatoes
olive oil
coarse salt
2 1/2 Tbsp unsalted butter
sea salt, to taste
1 clove garlic, minced
1 green onion, chopped
1/2 c plain yogurt
4 oz grated cheddar cheese
1 Tbsp minced chives
paprika, to taste, for sprinkling
minced fresh parsley, for garnish

Steps:

  • 1. Preheat oven to 400°F.
  • 2. Scrub and wash potatoes very well using a vegetable brush. Dry with a paper towel and rub with olive oil; sprinkle generously with coarse sea salt.
  • 3. Bake potatoes in oven for about an hour, or until fork tender. Allow potatoes to cool until they can be handled but are still hot; about 10 minutes.
  • 4. Using a knife, cut an oblong hole in the top of the potato. (You may need a clean dish towel or mitts to handle the potatoes.) Using a spoon, scoop out as much of the potato pulp as you can, leaving the side walls intact. Scrape the pulp out of the tops you cut off, too, and discard the "lid".
  • 5. Return the shells to the hot oven for another 10 minutes to crisp.
  • 6. Meanwhile, mash the potato pulp using a potato masher, adding butter, salt and pepper, garlic, onion, cream, yogurt , cheddar (save a little cheese for the top) and chives. Taste and adjust seasonings.
  • 7. Spoon the mixture into the potato shells until heaping full and return them to the oven. Sprinkle tops with remaining cheese and paprika.
  • 8. Bake in 425°F oven (on top rack) until tops are golden and bubbly, about 10 minutes -
  • 9. Sprinkle with parsley and serve.

BAKED POTATOES WITH CREAMY HERB TOPPING



Baked Potatoes with Creamy Herb Topping image

Provided by Ellie Krieger

Categories     side-dish

Time 1h20m

Yield 4 servings, serving size, 2 tablespoons

Number Of Ingredients 5

4 small russet potatoes (about 1 1/4 pound total)
1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives

Steps:

  • Preheat the oven to 450 degrees F.
  • Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
  • If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
  • Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
  • Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
  • Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
  • Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

3 large baking potatoes
1 tablespoon olive oil
1 1/2 tablespoons milk
1 1/2 tablespoons butter
1 cup sour cream
5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
1/2 tablespoon garlic salt
Salt and pepper
3 slices bacon, cooked and crumbled
1/4 cup finely chopped green onion

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
  • When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

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