Hearty Twice Baked Potatoes Recipe

My grandmother always made stuffed potatoes for our Christmas dinner, and they were the highlight of the meal for me. I wanted to recreate that special holiday magic with these Twice Baked Potatoes but make them lighter for regular weeknights.

The combination of Greek yogurt and fluffy potato filling creates a texture that is impossibly creamy. It captures all the nostalgia of my childhood favorites while adding a fresh tangy twist.

What Makes These Twice Baked Potatoes a Keeper

Substituting Greek yogurt for heavy sour cream adds a wonderful richness without weighing down the dish. You get that satisfying crispy skin paired with an interior that melts on your tongue.

This recipe is also incredibly versatile because you can prep the potatoes ahead of time. I often bake the potatoes a day in advance to make the final assembly quick and stress-free.

Using beef bacon provides a smoky crunch that contrasts perfectly with the smooth potato filling. Every bite of these Twice Baked Potatoes offers a mix of textures that keeps you coming back for more.

If you enjoyed this cozy side, you must try my Savory Vegetable Barley Soup Recipe for another warming option. The Savory Baked Feta Spaghetti Squash Recipe also offers that same satisfying cheesy goodness we all crave.

Everything You Need for Perfect Twice Baked Potatoes

Here are the fresh ingredients you will need to gather:

• Russet potatoes: The high starch content makes them the best choice for a fluffy filling.
• Beef bacon: Provides a savory, smoky crunch that complements the creamy potato.
• Olive oil: Used to rub the potato skins for a crispy exterior during the first bake.
• Plain Greek yogurt: I use 2% or full-fat for the creamiest texture and tangy flavor.
• Milk: Helps thin out the potato mixture to get it perfectly smooth.
• Unsalted butter: Adds richness and flavor to the mashed potato filling.
• White cheddar cheese: Grating it fresh ensures it melts evenly into the warm potatoes.
• Salt: Essential for bringing out the natural earthy flavor of the potato skins.
• Pepper: Adds a subtle heat that cuts through the rich dairy ingredients.
• Fresh chives: These add a pop of color and a mild onion flavor to finish the dish.
• Smoked paprika: A light dusting adds color and enhances the smokiness of the beef bacon.

My Method for Perfect Twice Baked Potatoes

Let’s get cooking with these simple steps:

1. Preheat your oven to 400 degrees F to get it nice and hot for the potatoes. Scrub the potatoes clean, poke holes in them with a fork to release steam, and rub the skins with olive oil. Place them directly on a baking sheet and bake for about one hour, or until a fork slides easily into the center.
2. While the potatoes are roasting, heat a skillet over medium heat to cook the chopped beef bacon. Fry the pieces until the fat renders out and they become dark and crispy. Remove the beef bacon with a slotted spoon and let it drain on a paper towel to stay crunchy.
3. Once the potatoes are cool enough to handle, slice them in half lengthwise carefully. Use a spoon to scoop out the insides into a mixing bowl, leaving a thin layer of potato attached to the skin for support. Add the Greek yogurt, milk, and butter to the bowl and whip everything together until smooth, then fold in the cheese, salt, and pepper.
4. Spoon the creamy mixture back into the potato shells, mounding it slightly for a generous look. Top with a little extra grated cheddar and bake for another 20 minutes until the cheese is golden and bubbly. Finish by sprinkling the crispy beef bacon, fresh chives, and smoked paprika over the warm Twice Baked Potatoes before serving.

Pro Tips for Twice Baked Potatoes

Always stick with russet potatoes for this recipe because waxy varieties will become gummy when mashed. The starchiness of a russet ensures your filling ends up light and airy every single time.

Be careful not to scoop too close to the skin or the shell might collapse during the second bake. Leaving about a quarter-inch of potato inside creates a sturdy vessel for your Twice Baked Potatoes filling.

I highly recommend grating your own block of white cheddar cheese rather than buying pre-shredded bags. Freshly grated cheese melts much smoother and prevents that grainy texture you sometimes get with anti-caking agents.

Best Ways to Enjoy Twice Baked Potatoes

These hearty potatoes work wonderfully alongside a grilled steak or a roasted chicken dinner. The creamy texture balances out the savory char of grilled meats beautifully.

You can also serve them as the main event with a crisp green salad on the side for a lighter meal. My family loves having Twice Baked Potatoes as a cozy lunch on chilly weekends.

Follow me on Pinterest for more cozy comfort food inspiration!

Greek Yogurt Twice Baked Potatoes

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• Author: Amelia Bryan
• Total Time: 1 hr 45 min
• Yield: 8 servings
• Diet: Pork-Free

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Description

A lighter take on classic twice baked potatoes using creamy Greek yogurt and crispy beef bacon.

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Ingredients

• 1/2 cup plain Greek yogurt (2% or full-fat)
• 2 tablespoons unsalted butter
• 4 large russet potatoes
• 1 tablespoon olive oil
• 1/2 cup milk
• 4 slices beef bacon, chopped
• 4 ounces white cheddar cheese, freshly grated
• 3 tablespoons fresh chives, chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Smoked paprika (for garnish)

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Instructions

1. Preheat the oven to 400 degrees F. Wash the potatoes, pierce them with a fork, rub with olive oil, and bake on a sheet for 60-65 minutes until tender.
2. While potatoes bake, fry the chopped beef bacon in a skillet over medium heat until crispy. Drain on paper towels.
3. Slice the cooled potatoes in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a sturdy shell.
4. Add Greek yogurt, milk, and butter to the potato flesh. Whip until smooth, then stir in most of the cheese, salt, and pepper.
5. Fill the potato skins with the mixture and top with remaining cheese. Bake for 15-20 minutes until golden.
6. Garnish with crispy beef bacon, chives, and a dust of smoked paprika before serving.

Notes

Ensure you use beef bacon or a turkey alternative to keep this pork-free.

• Prep Time: 20 min
• Cooling Time: 10 min
• Cook Time: 1 hr 25 min
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 potato half
• Calories: 245
• Sugar: 2g
• Sodium: 280mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 30mg

Keywords: Twice Baked Potatoes, Greek yogurt potatoes, healthy stuffed potatoes, beef bacon recipe