Twice Baked Potatoes


My goal was to have this recipe posted in time for the Superbowl. Coming in under the wire by the hair on my chinny-chin-chin. Twice baked potatoes are an iconic football snack, and I was surprised when I didn’t have a recipe to include in my 20 game day snacks post. The blasphemy! 

I started making twice baked potatoes 6 years ago when experimenting with Greek yogurt as a substitute for higher calorie options like mayo and sour cream. My husband and I lived in a tiny apartment and were both in the midst of finishing up our undergraduate degrees. There was approximately no counter space in the apartment kitchen, but I remember some of my best dishes being created there. It’s amazing what can happen when you have passion, determination, and a hungry man to feed! 

We hosted a SuperBowl party that year and twice baked potatoes were a star on the menu. I lightened them up by removing the sour cream, butter, and whole milk and using plain low-fat Greek yogurt instead. I scaled back the cheese, added scallions for fresh flavor, and baked them until hot and bubbly. At the time I left out the bacon because we were vegetarian, but when I re-visited the recipe yesterday I definitely added it in! I love the contrast between the crispy potato skins and the creamy, cheesy filling. We aren’t hosting a SuperBowl gathering this year (thanks impending 10-12 inches of snow), but I will definitely be enjoying some football snacks with my sweetie!


  • 6-8 small Russet potatoes (organic preferred)
  • 1 1/2 c. plain low-fat Greek yogurt
  • 1/2 c. milk (I used buttermilk); you may need more depending on the starch content of your potatoes
  • 1 c. shredded cheddar cheese, plus 1/2 c. for topping
  • 4 strips bacon, cooked until crisp and chopped
  • 3 scallions, chopped
  • salt/pepper, to taste

Preheat oven to 375 degrees F.


Wash and dry the potatoes; I prefer to use organic potatoes when possible since they are on the “Dirty Dozen” list of produce. Poke several holes in the potatoes with a fork and place on a baking sheet. Bake in the oven for ~45 minutes, or until tender (a knife will easily pierce the potatoes when done).


Remove potatoes from the oven and cool slightly. Slice each potato in half lengthwise and use a spoon to gently scoop out the inside of the potatoes into a large bowl leaving a 1/4 inch border; do this carefully in order to keep the skins intact. 


Place potato skins back on the baking sheet. Repeat with the remaining potatoes.


Add the yogurt, milk, salt, and pepper to the potatoes in the mixing bowl. Use a potato masher to mix until smooth and creamy. Stir in a little extra milk, if needed, until the potatoes reach the desired consistency.


Add the shredded cheddar cheese and stir into the mashed potato mixture.


Next add the bacon bits and scallions; mix well. Pretty sure I’d be happy eating this filling straight out of the bowl with a spoon, but filled potatoes are nice too! 😉


Use a small spoon to fill the potato skins with the filling mixture until overflowing. There is enough filling to really stuff those babies so don’t be shy!


Repeat with all potato skins then top with additional shredded cheese. Place back in the oven and cook for 20-25 minutes until the filling is hot and the cheese is melted.


Greek yogurt is the perfect substitute for higher calorie sour cream and butter in this recipe; it makes super creamy potato filling and has a tangy flavor that is balanced by salty bacon and fresh scallions. These are a true comfort food winner that you can feel good about eating! Enjoy! :)

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