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–+ servings
potatoes on platter

Healthy Twice Baked Potatoes

Twice baked potatoes are packed with creamy Greek yogurt, cheddar cheese. They are a tasty side dish that is made healthier.
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Cook Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

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Course: Side Dish
Cuisine: American
Keyword: healthy twice baked potatoes
Servings: 4 people
Calories: 186kcal
Author: Anne Lawton

Healthy Twice Baked Potatoes

Equipment

Scale this Recipe 4 people

Ingredients

  • 2 Russet Potatoes or yukon gold if not available
  • 1 tablespoon butter unsalted
  • 2 cloves garlic chopped
  • 2 green onions chopped
  • 1/2 cup Greek yogurt at room temperature
  • 1/2 cup cheddar cheese shredded
  • 2 tablespoons water - you may need less
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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 and water until they are at a consistency you like.
  • Place the empty potato skins on a baking sheet and use a large spoon to stuff the potato skins with the mashed filling. Top with cheese and bake until hot and the cheese has melted about 20 minutes.

Notes

TIPS: 
  • The potatoes will be chunky; if you prefer smooth twice-baked potatoes, use more milk, water, or a potato ricer to mash the filling.
  • For best results for extra crispy potato skins, brush the skins with oil before final baking, adding a nice crunch.
  • Mash the potatoes while they are still warm with warm milk and butter for the best consistency.
  • Add a little water, milk, or plant milk to adjust the consistency if the potatoes are dry.
Make Ahead and Freeze:
These potatoes can be made ahead of time and frozen. Follow the recipe according to the instructions in the recipe card. After stuffing the potatoes, wrap them tightly in foil or place them in a freezer-safe container. Freeze for up to 3 months. To reheat, bake them from frozen, add cheese 10 minutes before removing and serving.

Nutrition

Serving: 1 | Calories: 186kcal | Carbohydrates: 21g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 130mg | Potassium: 514mg | Fiber: 2g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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