Twice Baked Potatoes With Yogurt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TWICE-BAKED POTATOES

Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h50m

Yield 12 to 16 servings

Number Of Ingredients 10



Twice-Baked Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  • Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
  • Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

TWICE-BAKED RED POTATOES

Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. -Valerie Cox, Secretary, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 1 dozen.

Number Of Ingredients 9



Twice-Baked Red Potatoes image

Steps:

  • Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once., When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese., Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.

Nutrition Facts : Calories 211 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 322mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

6 large red potatoes (about 10 ounces each)
1/2 cup 1% milk
1/2 cup fat-free plain yogurt
3 tablespoons butter, softened
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons garlic-herb seasoning blend
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup shredded Monterey Jack cheese

ULTIMATE TWICE BAKED POTATOES

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9



Ultimate Twice Baked Potatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON

Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 11



Greek Yogurt and Chive Twice-Baked Potatoes with Optional Bacon image

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
  • Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
  • Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
  • Carefully set potato halves hollowed side up on a roomy baking sheet.
  • Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
  • In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
  • Taste and add additional salt and pepper if you'd like.
  • Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
  • Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
  • Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
  • Garnish with additional fresh snipped chives, if desired. Serve.

6 small russet potatoes (about 2 pounds)
1 cup Greek yogurt (I used full-fat for this recipe)
1 1/3 cup shredded sharp or medium cheddar cheese (divided)
1/4 cup shredded Parmesan cheese
1/2 cup whole milk
6 tablespoons unsalted butter
3 tablespoons chopped fresh chives
1/4 teaspoon kosher salt plus additional salt to taste
1/4 teaspoon freshly ground black pepper plus additional pepper to taste
4 slices bacon (cooked, drained, and roughly chopped (about 1/2 cup))
8 slices bacon (cooked, drained, and roughly chopped (about 1 cup))

TWICE-BAKED POTATOES FOR THE FREEZER

One would think you spent all day in the kitchen when you serve these potatoes as a side dish. Feel free to season the potato filling to your liking.

Provided by SHORECOOK

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h35m

Yield 10

Number Of Ingredients 6



Twice-Baked Potatoes for the Freezer image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
  • Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
  • Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.

Nutrition Facts : Calories 220 calories, Carbohydrate 40.1 g, Cholesterol 12.9 mg, Fat 5 g, Fiber 5 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 107.8 mg, Sugar 2.2 g

5 pounds russet baking potatoes
¼ cup salted butter, melted
⅓ cup milk
¼ teaspoon salt
1 pinch ground black pepper
2 tablespoons chopped fresh chives, or to taste

TWICE-BAKED POTATOES WITH GREEK YOGURT

Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and adds a delightful tangy note.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Twice-Baked Potatoes with Greek Yogurt image

Steps:

  • Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly.
  • Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper.
  • Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving.

4 russet potatoes (3 pounds), pricked all over with a fork
4 ounces (1 stick) unsalted butter
3/4 cup heavy cream
2 cups reduced-fat (2 percent) Greek yogurt, room temperature
2 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional)
Coarse salt and freshly ground pepper

HEALTHIER ULTIMATE TWICE-BAKED POTATOES

I love these in a restaurant so when I make them at home I try to make them a little healthier.

Provided by MakeItHealthy

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10



Healthier Ultimate Twice-Baked Potatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
  • Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
  • Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
  • Bake in oven until filling is hot and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 35.8 g, Cholesterol 37 mg, Fat 12.3 g, Fiber 4.5 g, Protein 12.3 g, SaturatedFat 6.6 g, Sodium 476.2 mg, Sugar 2.7 g

4 large baking potatoes
8 slices bacon
1 cup light sour cream
½ cup nonfat milk
½ teaspoon salt
½ teaspoon ground black pepper
½ cup shredded Cheddar cheese
4 green onions, sliced
½ cup shredded Cheddar cheese
4 green onions, sliced

More about "twice baked potatoes with yogurt recipes"

TWICE BAKED POTATOES - GREEK YOGURT TWICE BAKED …
2017-12-18 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 …
From howsweeteats.com
5/5 (16)
Total Time 1 hr 45 mins
Category Side Dish
  • 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. Bake for 1 hour, or until they are cooked through. 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. 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. Place the potatoes in the bowl of your electric mixer. Add the greek yogurt, milk and butter. Using the whisk attachment (or beaters), whip the mixture until it's 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. Bake for 20 minutes or until the cheesy is slightly golden and the potatoes are warmed through. Remove from the oven and top with the bacon, chives and a sprinkle of smoked paprika. Serve!
twice-baked-potatoes-greek-yogurt-twice-baked image


TWICE BAKED POTATOES WITH GREEK YOGURT - LIFE AS A …
2013-05-03 Instructions. 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 …
From lifeasastrawberry.com
Reviews 3
Category Appetizer
Cuisine American
Total Time 1 hr 20 mins
twice-baked-potatoes-with-greek-yogurt-life-as-a image


TWICE-BAKED POTATOES WITH YOGURT RECIPE
2016-03-06 Step 4. Using a knife, cut an oblong hole in the top of the potato. (You may need a clean dish towel or mitts to handle the potatoes.) Using a …
From recipezazz.com
5/5 (3)
Calories 412 per serving
Servings 6
twice-baked-potatoes-with-yogurt image


TWICE BAKED POTATOES WITH GREEK YOGURT RECIPE - DELISH
2012-02-18 Preheat oven to 375 degrees F. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly. Warm butter and cream in a small …
From delish.com
Cuisine American
Estimated Reading Time 1 min
Servings 8
  • Preheat oven to 375 degrees F. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours.


TWICE BAKED POTATOES WITH SPINACH AND FETA CHEESE RECIPE
2022-02-22 Finish making the filling: To the bowl with potato flesh, add the yogurt, spinach, scallion, dill, parsley and remaining 1/4 cup olive oil and 1 teaspoon salt. Crumble in 6 ounces …
From simplyrecipes.com


GREEK YOGURT AND CHIVE TWICE BAKED POTATOES WITH OPTIONAL …
Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this …
From findrecipes.info


TWICE BAKED POTATOES (MAKE AHEAD & FREEZER INSTRUCTIONS)
Brush potatoes all over with olive oil. Sprinkle tops with half of salt and pepper, rub to evenly distribute, flip and repeat. Bake potatoes at 400 degrees F for 45-60 minutes OR until fork tender (larger potatoes may take 75 minutes), turning the potatoes once or twice during baking.
From carlsbadcravings.com


TWICE BAKED POTATOES WITH YOGURT BEST RECIPES
2013-03-27 Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way …
From findrecipes.info


GLUTEN-FREE GREEK YOGURT TWICE BAKED POTATOES
How to make gluten-free greek yogurt twice baked potatoes: For a detailed list of directions, scroll down to find the full recipe card. Bake your taters. Preheat oven to 400F. Bake the …
From blessherheartyall.com


TWICE BAKED POTATOES - KRISTINE'S KITCHEN
2022-10-13 Place the empty potato skins in a 13×9-inch baking dish. Add the butter pieces to the bowl with the warm potato insides. Use a potato masher to mash until the butter melts into …
From kristineskitchenblog.com


TWICE-BAKED POTATOES RECIPE - NATASHASKITCHEN.COM
2022-06-21 Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed. Cut the potatoes in half lengthwise and scoop out the …
From natashaskitchen.com


TWICE-BAKED POTATOES WITH YOGURT RECIPE - RECIPEZAZZ.COM
Recipe Categories . Course. Appetizers (3073)
From recipezazz.com


TWICE BAKED POTATOES - POTATORECIPES.CA
2014-11-06 Preheat oven to 400°F. Scrub and wash potatoes very well using a vegetable brush. Dry with a paper towel and rub with olive oil; sprinkle generously with coarse sea salt. Bake potatoes in oven for about an hour, or until fork tender. Allow potatoes to cool until they can be handled but are still hot; about 10 minutes.
From potatorecipes.ca


ULTIMATE TWICE BAKED POTATOES - FIT FOODIE FINDS
2021-11-30 Bake at 450ºF for around 50-60 minutes, or until the potatoes are easily pierced with a fork. Mealwhile, heat a large skillet over medium/high heat and add 2 tablespoons of …
From fitfoodiefinds.com


Related Search