Twice-Baked Potatoes
Recipe type: Great Sides
Serves: 7 twice-baked potatoes
  • 8 medium baking potatoes
  • 1 cup shredded cheddar cheese (reserve a bit for the tops)
  • 2 T nonfat Greek yogurt
  • 3 pieces of bacon, cooked and crumbled or chopped
  • 2 green onions, sliced thin
  1. Heat oven to 375.
  2. Scrub potatoes and prick with a fork in several places. Place them on a rimmed baking sheet, and bake for 45 min - 1 hr, or until they yield to the touch.
  3. When the potatoes are done, remove from the oven and let them cool until you can handle them.
  4. Cut off the top ⅓ of each potato, and scoop out the inside, leaving a thin layer of potato "guts" for structure. Reserve the top skins for another use (like Potato Skins, or chop and saute with breakfast).
  5. Place the insides of the potatoes in a large mixing bowl, and add the rest of the ingredients, reserving a bit of cheese for the top of each potato. Mix and mash until everything is evenly distributed.
  6. Scoop the mashed potatoes back into seven of the shells, and pack them tightly, rounding out the top. Press the remaining cheese on the tops of the stuffed potatoes.
  7. At this point, you can cover and refrigerate the potatoes for up to two days.
  8. Heat at 375 for 20 minutes when you are ready to serve!
Recipe by My Utensil Crock at