Twice Baked Potatoes with Greek Yogurt
Twice Baked Potatoes with Greek Yogurt is a side dish that serves 16. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 87 calories. For 24 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Life as a Strawberry requires extra virgin olive oil, potatoes, plain greek yogurt, and salt and pepper. From preparation to the plate, this recipe takes approximately 45 minutes. 285 people were impressed by this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is awesome. If you like this recipe, you might also like recipes such as Greek Yogurt Twice Baked Potatoes, Mashed Potatoes with Greek Yogurt, and Greek Yogurt Mashed Potatoes.
Servings: 16
Ingredients:
1 Tbsp. extra virgin olive oil
8 palm-sized red potatoes, halved lengthwise
1/2 cup plain greek yogurt
salt and pepper to taste
1/2 cup cheddar cheese, shredded, plus extra for garnish
Equipment:
baking sheet
bowl
oven
potato masher
Cooking instruction summary:
Spread potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 375 for 40 minutes, or until potatoes are slightly browned and easily pierced with a fork.Remove potatoes from oven and let cool until you can handle them without burning your fingertips off. Slice them in half and scoop most of the potato out of each half into a large bowl. Be careful not to take too much potato out – you still want the skin to hold its shape so it can support the filling!Add salt, pepper, cheddar cheese, and greek yogurt to the potato scoopings and mash well with a fork or a potato masher. Make the filling as chunky or as smooth as you’d like! I like my filling a bit chunky.Scoop the filling back into the potato skins and top with a bit of cheddar cheese and a sprinkle of black pepper. If you’re refrigerating or freezing the potatoes for later, pack them up after this step.When you’re ready to eat, pop the potatoes back in a 375 degree oven until the cheese is melted and bubbly, about 15 minutes. Leave them in a little longer if you like your tops crispy – I got impatient waiting for these to cook and pulled them out as soon as the cheese was melted, but generally I like them to be a bit browner. Serve immediately and enjoy!
Step by step:
1. Spread potatoes in a single layer on a large baking sheet.
2. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 375 for 40 minutes, or until potatoes are slightly browned and easily pierced with a fork.
3. Remove potatoes from oven and let cool until you can handle them without burning your fingertips off. Slice them in half and scoop most of the potato out of each half into a large bowl. Be careful not to take too much potato out – you still want the skin to hold its shape so it can support the filling!
4. Add salt, pepper, cheddar cheese, and greek yogurt to the potato scoopings and mash well with a fork or a potato masher. Make the filling as chunky or as smooth as you’d like! I like my filling a bit chunky.Scoop the filling back into the potato skins and top with a bit of cheddar cheese and a sprinkle of black pepper. If you’re refrigerating or freezing the potatoes for later, pack them up after this step.When you’re ready to eat, pop the potatoes back in a 375 degree oven until the cheese is melted and bubbly, about 15 minutes. Leave them in a little longer if you like your tops crispy – I got impatient waiting for these to cook and pulled them out as soon as the cheese was melted, but generally I like them to be a bit browner.
5. Serve immediately and enjoy!
Nutrition Information:
covered percent of daily need
