Imagine sinking your fork into a creamy, cheesy potato that's been transformed into a lighter, healthier version of the classic comfort food. These Twice Baked Potatoes are not just a side dish – they're a culinary revelation that proves healthy eating can be absolutely delicious! With a perfect balance of creamy Greek yogurt, melted cheese, and zesty green onions, this recipe will have you wondering why you ever settled for ordinary baked potatoes.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium russet potatoes
- 1/2 cup Greek yogurt
- 1/2 cup shredded cheese
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (220°C). Wash the russet potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork.
- Remove potatoes from the oven and let them cool for about 10 minutes until they are safe to handle. Carefully slice each potato in half lengthwise.
- Scoop out the potato flesh into a mixing bowl, leaving a thin layer of potato attached to the skin to help maintain the potato shell's structure.
- Add Greek yogurt, shredded cheese, garlic powder, salt, and pepper to the potato flesh. Mash the mixture thoroughly until smooth and well combined.
- Fold in the chopped green onions, reserving a small amount for garnish.
- Spoon the potato mixture back into the potato skins, creating a slightly mounded appearance.
- Return the stuffed potato halves to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown and slightly crispy.
- Remove from the oven, garnish with remaining green onions, and serve hot.
Tips
- Choose the Right Potatoes: Select medium-sized russet potatoes with smooth, unblemished skin for the best results.
- Fork Piercing Technique: When piercing potatoes before baking, make sure to create multiple small holes to allow steam to escape and prevent potential potato explosions.
- Cooling is Crucial: Let the potatoes cool slightly before scooping out the flesh to prevent burning your hands and to make the scooping process easier.
- Mashing Matters: For the smoothest filling, use a potato masher or the back of a fork to create a creamy texture without overworking the potato.
- Don't Overstuff: Leave a thin layer of potato in the skin to help maintain the shell's structure and prevent tearing.
- Cheese Tip: For extra flavor, try using a mix of cheeses like sharp cheddar and parmesan for more depth of taste.
- Garnish Generously: Save some green onions for a fresh, final sprinkle that adds both color and flavor just before serving.
- Serve Immediately: These potatoes are best enjoyed hot and fresh out of the oven when the cheese is melted and the tops are perfectly crispy.
Nutrition Facts
Calories: 224kcal
Carbohydrates: 36g
Protein: 10g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 11mg
