Greek Yogurt Twice Baked Potatoes
These twice baked potatoes are updated to be lightened up and still delicious with the use of greek yogurt! Cheese and bacon, always!
- 4 russet potatoes
- 4 slices bacon chopped
- 1 tablespoon olive oil
- 1/2 cup plain greek yogurt I like 2% or full-fat
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 4 ounces freshly grated white cheddar cheese plus a little more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons chopped chives for topping
- smoked paprika for sprinkling
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!
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg