Description
Twice Baked Potatoes with Greek Yogurt are a healthier, protein-packed twist on the classic recipe. These creamy and cheesy potatoes make a perfect side dish or appetizer for any occasion. Easy to customize and full of flavor, they’re ideal for sharing at family gatherings, game nights, or holiday meals.
Ingredients
Scale
- Potatoes and Filling:
- 8 small red potatoes
- 1 tablespoon olive oil
- ⅔ cup shredded cheddar cheese
- ¾ cup plain Greek yogurt (drained)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Toppings:
- ⅔ cup shredded cheddar cheese
- ½ cup plain Greek yogurt
- 2 green onions, thinly sliced (optional)
Instructions
- Preheat the oven to 425°F (220°C). Coat potatoes with olive oil, sprinkle with salt, and bake for 40–50 minutes. Let cool for 15–30 minutes.
- Slice potatoes in half lengthwise and scoop out the centers. Mash the insides with cheddar cheese, Greek yogurt, salt, and pepper until smooth.
- Fill potato skins with the mixture, top with shredded cheddar, and bake for 15–20 minutes until cheese is golden and bubbly.
- Garnish with Greek yogurt, green onions, and cracked pepper. Serve warm.
Notes
- Drain Greek yogurt to prevent the filling from being too watery.
- For a richer filling, add extra Greek yogurt or a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American