Description
A lighter take on classic twice baked potatoes using creamy Greek yogurt and crispy beef bacon.
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)
Instructions
- 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.
- While potatoes bake, fry the chopped beef bacon in a skillet over medium heat until crispy. Drain on paper towels.
- Slice the cooled potatoes in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a sturdy shell.
- Add Greek yogurt, milk, and butter to the potato flesh. Whip until smooth, then stir in most of the cheese, salt, and pepper.
- Fill the potato skins with the mixture and top with remaining cheese. Bake for 15-20 minutes until golden.
- 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