Healthy Twice Baked Potatoes
Healthy twice baked potatoes are packed with creamy Greek yogurt, cheddar cheese, and a hint of milk. Serve them as a tasty side dish or main dish loaded with toppings.
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I think baked potatoes are a perfect food just as they are, but these twice-baked potatoes elevate the classic baked potato recipe to the next level. They are a variation of the traditional twice-baked potatoes that usually contain butter, sour cream, cream cheese and cheddar cheese.
This recipe is a healthier alternative that uses less cheddar cheese and replaces sour cream with Greek yogurt in a reduced amount. Despite being healthier, these potatoes taste equally delicious!
Why you Will Love this Recipe
- Easy to make with healthier ingredients than the traditional recipe.
- Versatile! Twice-baked potatoes can be served as a side dish or a meal on their own.
- They are easy to make ahead of time and reheat, perfect for entertaining or meal prep.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable full recipe card with exact measurements and detailed instructions.
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Ingredients
- Potatoes
- Butter
- Garlic
- Green Onions
- Greek yogurt
- Water
- Seas salt and black pepper
🥄Equipment
- Potato masher
- Small skillet
- Mixing bowl
How to make this healthy twice-baked potato recipe
Prepare: rinse, dry and pierce the potatoes with a fork. Place them into a preheated 400-degree f oven and bake until they are tender when pierced with a fork or cooked to an internal temperature of 208 – 211 degrees f (approximately 45 minutes).
Alternatively, you can bake your potatoes in an air fryer, here are instructions.
STEP 1: Once the potatoes are finished baking, melt the butter in a skillet, add the garlic on keep warm on low heat.
STEP 2: Once they are cool enough to handle, cut the baked potatoes in half and use a spoon to scoop out the potato flesh. Set the crispy skins aside.
STEP 3: Place the potato flesh into a medium bowl, add the Greek yogurt, butter garlic mixture and the water or milk and a pinch of salt. Use a potato masher to mash the potatoes.
STEP 4: Add the cheese and chopped green onions. Stir to combine.
STEP 5: Fill each of the potato shells with the potato mixture and place a pinch of shredded cheese on top of each potato. Bake until heated through and the cheese has melted.
Ingredient notes and substitutions
Potato – The best type to use for twice-baked potatoes is russet potatoes. They have a thick crispy skin when cooked. If russets aren’t available, they can be replaced with Yukon gold or other yellow potatoes.
Greek yogurt – This has a similar flavor to sour cream and has more health benefits. If Greek yogurt isn’t available, it can be replaced with an equal amount of sour cream or whipped cottage cheese.
Garlic and green onions – These add a nice flavor to the potatoes and can be left out. You can also use fresh chives, or chopped sweet onions or red onions which will also add flavor to the twice-baked potatoes.
If fresh aromatics aren’t available, they can be replaced with 1/2 teaspoon garlic powder and a quarter teaspoon or onion powder.
Butter – If butter isn’t available, it can be replaced with an equal amount of olive oil.
Cheese – I like to use cheddar cheese to make this potato recipe. You
What to serve with twice-baked potatoes
Twice-baked potatoes are a delicious and satisfying dish that can be served as a main or a side. If you serve them as a side dish,they pair well with various main courses such as pork chops, chicken, steak or seafood.
For a vegetarian option pair them with a salad or roasted vegetables or sauteed mushrooms and spinach.
How to store leftover twice-baked potatoes
To store twice-baked potatoes, make sure they have completely cooled down before refrigerating them. You can wrap them tightly in aluminum foil or in an airtight container.
These potatoes can stay fresh in the refrigerator for up to four days. To reheat them, preheat your oven to 350°F, place the potatoes on a baking sheet and bake them for 15-20 minutes until they are heated.
Alternatively, you can reheat them in the microwave, but the texture may not be as crispy as the oven-baked version.
Recipe variations
Spinach feta – mix in 1 cup of chopped fresh spinach, red onion and feta cheese.
Broccoli and bacon bits – Mix in one cup of chopped steamed broccoli and cooked bacon crumbles.
Pesto – Add a punch of fresh flavor with a tablespoon or two of pesto sauce.
Cheese – Change up the cheese and replace the cheese with blue cheese, gruyere cheese, swiss cheese or parmesan cheese.
Tips
- The potatoes will be chunky; if you prefer smooth twice-baked potatoes, use more milk or water to mash the filling.
- For best results for extra crispy potato skins, brush the potato skins with oil before final baking, adding a nice crunch to the skins.
- Mash the potatoes while they are still warm which with warm milk and butter for the best consistency.
- Add a little water or milk to adjust the consistency if the potatoes are dry.
Twice Baked Potatoes FAQ
Yes, you can prepare the stuffed potatoes without baking them the second time and store them in the refrigerator. Remove them from the refrigerator at least an hour before and place room temperature stuffed potatoes in the oven and bake at 375 until heated through for 10 to 15 minutes.
Place the twice-baked potatoes onto a baking sheet before sprinkling them with cheese. Place the potatoes in the freezer. Once frozen, remove them from the baking sheet and place in a freezer container. When ready to use them, thaw the potatoes in the refrigerator overnight. Place them on a baking sheet, sprinkle with cheddar cheese, and bake at 350 for 25 minutes. Please note that the texture may change when they are reheated.
Yes, you can. Follow the instructions in the recipe below. However, the sweet potato skin will be more fragile than a russet potato.
For the best results, it’s recommended to mash potatoes by hand using a masher or potato ricer. While electric mixers can also be used to make smooth and creamy potatoes, if they are whipped for too long, they can become gluey. If you prefer using an electric mixer, be careful not to over-mash the potatoes.
Mashed potatoes can become gluey if they are overmixed. them which will cause them to become gluey. Try adding melted butter to adjust the texture.
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Ingredients
- 2 Russet Potatoes
- 1 tablespoon butter
- 2 cloves garlic chopped
- 2 green onions chopped
- 1/2 cup Greek yogurt at room temperature
- 1/2 cup cheddar cheese shredded
Instructions
- Pre-heat the oven to 400 degrees f. Rinse 2 Russet Potatoes in water, dry them and pierce them with a fork.
- Place the potatoes directly on the oven rack or onto a baking sheet and bake for 50 to 60 minutes until they are tender when pierced with a fork.
- When potatoes are done, remove them from oven and allow to them to cool so that you can easily handle them. Reduce the heat in the oven to 375 degrees f.
- While the potatoes are cooling off, melt 1 tablespoon butter over medium heat; add 2 cloves garlic and cook for a few minutes until the garlic begins to turn soft.
- Reduce the heat to low and keep the butter warm.
- Once they are cool enough to handle, slice the potatoes in half lengthwise; scoop out the pulp with a spoon and place in a bowl. Try to leave about 1/8 to 1/4 inch potato around skin.
- Use a potato masher to mash the potatoes until they are fully mashed
- Gradually add 1/2 cup Greek yogurt at room temperature, 2 green onions, and 1/2 cup cheddar cheese
- Place the empty potato skins on a baking sheet and fill each shell with the mashed potato mixture.
- Top with shreded cheese and bake for 20 minutes.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I love being able to serve lightened up recipes with no one the wiser. Thanks for sharing.
you are welcome Wendy!
Yum! I love this lighter version of the baked potato. It sounds delicious with the addition of greek yogurt.
I agree with you. Potatoes have gotten a bad rap. Remember the Ore-Ida ad “Justice for Potatoes League?” These look gorgeous and sound delicious.
Yes I remember that ad!
Alright, so I’m definitely making these…even if they are somewhat good for me!!! Potatoes are always yummy in my book!
We love potatoes any way Colleen!
I really like the items you swapped out to make these lighter. I think the flavor will still be great as I often make those kind of swaps. I want to try these soon!
Thank you Kelley!
What a great idea…lightened up! I love it. Thanks for sharing and you can bet I”ll be making these soon.