There’s just something irresistible about twice baked potatoes, isn’t there? The creamy filling, the cheesy topping, and that perfect crispy potato skin—it’s comfort food at its finest. But what if we gave this classic recipe a healthy little twist? That’s exactly what we’re doing here with Twice Baked Potatoes with Greek Yogurt. They’re just as creamy and satisfying as the original, but swapping out sour cream for Greek yogurt makes them lighter, tangier, and packed with protein.

These potatoes are ideal for game-day snacks, potluck gatherings, or even as a fun and indulgent side dish for your weeknight dinner. They’re also endlessly customizable, so you can easily adapt them to suit your cravings. Trust me, once you try these, you’ll want to make them a regular in your recipe rotation.

I first started experimenting with this recipe when I wanted to make a lighter version of twice baked potatoes for a family get-together. My goal was to keep all the indulgent flavor while sneaking in a bit of extra nutrition. Let’s just say, it was a huge hit! Even the picky eaters in the family couldn’t resist going back for seconds. Now, it’s one of my go-to recipes whenever I want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

First of all, these Twice Baked Potatoes with Greek Yogurt are super easy to make. You don’t need any fancy techniques or equipment, and the ingredient list is wonderfully simple. Plus, most of the cooking time is hands-off, giving you plenty of time to relax or prep other parts of your meal.

The creamy potato filling combined with the tangy kick from the Greek yogurt is absolutely heavenly. And let’s not forget the gooey, melted cheese on top—it adds that golden, bubbly finish that everyone loves.

Another reason to love these potatoes? They’re perfect for sharing. Whether you’re hosting a casual game night or a festive dinner, these are always a crowd-pleaser. Plus, you can easily customize them to suit different tastes. Want to add a smoky flavor? Toss in some turkey bacon bits. Prefer a vegetarian twist? Stir in some steamed broccoli. The possibilities are endless!

Finally, these potatoes are a healthier alternative to traditional twice baked potatoes. Greek yogurt adds a protein boost, and using small red potatoes keeps the portion sizes reasonable while still being satisfying.

Preparation Time and Servings

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 8 halves (serves 4 as a side dish)
Calories per serving: Approximately 180 calories

Ingredients

For the Potatoes and Filling:

8 small red potatoes (similar size for even cooking)
1 tablespoon olive oil
⅔ cup shredded cheddar cheese (plus extra for topping)
¾ cup plain Greek yogurt (drain any excess liquid for a thicker consistency)
½ teaspoon salt
¼ teaspoon black pepper

For Topping:

⅔ cup shredded cheddar cheese
½ cup plain Greek yogurt (for garnishing)
2 green onions, thinly sliced (optional)

Step-by-Step Instructions

Step 1: Bake the Potatoes
Preheat your oven to 425°F (220°C). While the oven is heating, give the potatoes a good scrub under running water. Dry them off, then place them on a baking sheet. Drizzle the olive oil over the potatoes and rub it evenly to coat. Sprinkle a pinch of salt on each potato to enhance the flavor and help the skins crisp up.

Bake the potatoes in the preheated oven for about 40 to 50 minutes, or until they’re tender and easily pierced with a fork. Once they’re done, remove them from the oven and let them cool for 15 to 30 minutes. This cooling step is important—it makes them easier to handle later!

Step 2: Prepare the Filling
Once the potatoes are cool enough to handle, cut each one in half lengthwise. Using a small spoon, carefully scoop out the insides, leaving about ¼ inch of potato around the edges to maintain the shape of the skin.

Transfer the scooped-out potato to a mixing bowl. Add the shredded cheddar cheese, Greek yogurt, salt, and black pepper. Use a fork or potato masher to mix everything together until smooth and creamy. If you prefer a richer filling, you can add an extra dollop of Greek yogurt or even a splash of milk. Taste the mixture and adjust the seasoning if needed.

Step 3: Stuff and Bake
Spoon the filling back into the potato skins, dividing it evenly among all the halves. Don’t be shy about slightly overfilling them—the more filling, the better! Arrange the stuffed potatoes back on the baking sheet.

Sprinkle each potato half with a generous amount of shredded cheddar cheese. Pop them back into the oven for another 15 to 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.

Step 4: Add Final Touches
Once the potatoes are done, take them out of the oven and let them cool for a couple of minutes. For the finishing touch, add a small dollop of Greek yogurt on top of each potato half, sprinkle with sliced green onions, and crack a little fresh black pepper over everything. Serve them warm and watch them disappear!

How to Serve

Serve these potatoes as a side dish with grilled chicken, steak, or fish.
Pair them with a crisp green salad for a light and satisfying meal.
For a kid-friendly option, serve them with buttered corn on the cob or roasted vegetables.

Tips for Success

Choose Similar-Sized Potatoes: This ensures they cook evenly and look uniform when served.
Drain the Greek Yogurt: If your yogurt is too watery, the filling can end up runny. Place the yogurt in a fine mesh strainer for about 10 minutes before using.
Avoid Overmixing: When mashing the potato filling, mix just until smooth. Overmixing can lead to a gummy texture.
Get Creative with Toppings: Feel free to experiment with other cheeses or mix-ins like caramelized onions, diced jalapeños, or chopped herbs.
Make Ahead: You can assemble the stuffed potatoes ahead of time and refrigerate them. When ready to serve, just bake them until heated through and the cheese is melted.

Recipe Variations

For a spicier version, stir a pinch of red pepper flakes into the potato filling or drizzle hot sauce on top before serving.

If you’re craving extra indulgence, mix in cooked and crumbled turkey bacon or beef bacon.

For a vegetarian boost, add steamed and finely chopped broccoli, spinach, or cauliflower to the filling.

Love garlic? Roast a couple of garlic cloves alongside the potatoes, then mash them into the filling for a deeper, more robust flavor.

Storage and Reheating

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 to 15 minutes.

If you’d like to freeze them, assemble the stuffed potatoes without the cheese topping. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container. When ready to bake, top with cheese and bake directly from frozen at 375°F (190°C) for 25 to 30 minutes, or until heated through.

Key Takeaway

Twice Baked Potatoes with Greek Yogurt are the perfect blend of creamy, cheesy, and tangy goodness. They’re easy to make, endlessly customizable, and healthier than the traditional version—what’s not to love? Whether you’re serving them as a side dish or a party appetizer, they’re sure to steal the show. So grab some potatoes and give this recipe a try. Your taste buds (and your guests) will thank you!