Greek Yogurt Twice Baked Potatoes

Serving 8 people

105 min


  • bacon 4 slices bacon, chopped
  • chives 3 tablespoons chopped chives, for topping
  • milk 1/2 cup milk
  • olive oil 1 tablespoon olive oil
  • pepper 1/4 teaspoon pepper
  • plain greek yogurt 1/2 cup plain greek yogurt (I like 2% or full-fat)
  • russet potatoes 4 russet potatoes
  • salt 1/4 teaspoon salt
  • smoked paprika smoked paprika, for sprinkling
  • unsalted butter 2 tablespoons unsalted butter
  • white cheddar cheese 4 ounces freshly grated white cheddar cheese, plus a little more for topping
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How to make it

  1. Preheat the oven to 400 degrees F. Poke a few holes in the potatoes with a fork, rub them with the olive oil and place them on a baking sheet.
  2. Bake for 1 hour, or until they are cooked through.
  3. Remove and let cool slightly.While the potatoes are baking, heat a skillet over medium heat and fry the bacon. Cook until all the fat is rendered and the bacon is crispy.
  4. Remove it with a slotted spoon and place it on a paper towel to drain.Carefully slice the potatoes in half lengthwise. Scoop out the insides of the potato, leaving the skin in tact. I like to use a serrated (grapefruit) spoon for this.
  5. Place the potatoes in the bowl of your electric mixer.
  6. Add the greek yogurt, milk and butter. Using the whisk attachment (or beaters), whip the mixture until its smooth and creamy. Beat in the cheese, salt and pepper.Scoop the mixture back into the potato skins. Top with a bit more grated cheddar cheese.
  7. Bake for 20 minutes or until the cheesy is slightly golden and the potatoes are warmed through.
  8. Remove from the oven and top with the bacon, chives and a sprinkle of smoked paprika.
  9. Serve!