Twice Baked Spuds
This recipe is a variation on The Pioneer Woman’s recipe for Twice Baked Potatoes. I’ve changed out the sour cream for Greek yogurt to make myself feel a little better about putting the cheese and butter in there. It’s an elegant presentation for a special meal, or can be a meal in itself when topped with other ingredients. Another reason to love the spud–versatility, baby.
Servings Prep Time
2-4people 30minutes
Cook Time
80minutes
Servings Prep Time
2-4people 30minutes
Cook Time
80minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse & dry potatoes. Rub with canola oil and place on baking sheet. Bake at 400 for 45 minutes to an hour, checking to make sure they are fully cooked at the 45 minute mark (my oven runs hot). To check done-ness, pierce with a fork. If the fork goes in without any resistance, they’re done.
  3. Keep the oven on at the same temp. Allow the potatoes to cool for 10 minutes. Cut them in half, and scoop out insides, leaving a rim around the edge of the potato so that they don’t collapse on themselves. Place them back on the baking sheet.
  4. Using a fork, mash the potatoes with butter, Greek yogurt, milk, and salt & pepper,
  5. Add bacon crumbles and chives and mix.
  6. Add most of the cheddar cheese, reserving a little bit to sprinkle on top of each potato.
  7. Place potatoes back in the oven and bake for 15 more minutes, or until the cheese melts and starts to brown on top.
  8. Serve with additional bacon bits on top (’cause, yeah, it’s bacon).
Recipe Notes

As you can see, I’ve tried to change up my love for the spud by using Greek yogurt instead of sour cream, and 2% milk instead of whole milk.  And the taste was the same to me!  While in the long run, that’s not likely to make this a “healthy” dish, I sleep better at night knowing I at least made an effort.

(Click here to see The Pioneer Woman’s original recipe)