These easy Greek yogurt twice baked potatoes are perfect for Game day or appetizers with friends! Simple to make ahead of time, and a perfect blank canvas for your favorite toppings.
When it comes to showstopping appetizers, twice baked potatoes are always a hit. And in this recipe, we're packing an extra punch of protein thanks to plenty of Greek yogurt (no sour cream required!)
Scroll to the recipe card below for a full ingredients list with exact quantities.
This twice baked potato recipe is pretty straightforward, but we want to share a few quick notes before you jump in:
- Red Potatoes are the star of the show here. Look for small, palm-sized potatoes, and make sure they're fairly uniform in size to ensure they cook evenly.
- Greek yogurt adds flavor and protein, and serves as the binding agent for our potato filling. It's also delicious dolloped on top of the finished potatoes (or swirled into our favorite Greek yogurt mashed potatoes!)
- Shredded cheddar cheese is used both in the potato filling and as a topping before the final bake.
Variations and Substitutions
This recipe is fairly forgiving: It's easy to customize with whatever you have on hand! A few of our favorite riffs:
- Turn these into loaded twice baked potatoes by adding your favorite toppings. Crispy bacon bits, sour cream, caramelized onions, chopped chives, pulled pork, blue cheese crumbles, or a drizzle of ranch or BBQ sauce on top of the finished potatoes all add some extra oomph.
- Swap the cheddar for white cheddar or smoked gouda.
- Not a Greek yogurt fan? Use sour cream in its place!
- Amp up the veggies by stirring some steamed, chopped broccoli or cauliflower into the potato filling mixture.
- For a creamier filling, add extra Greek yogurt, a few spoonfuls of cream cheese, or a splash of heavy cream or chicken stock.
Start by washing your red potatoes, and remove any deep divots, eyes, or blemishes. Spread the potatoes out on a sheet pan and drizzle them with a bit of olive oil (Image 1, above), then rub the oil over each potato so it evenly coats the entire surface (2).
Top each potato with a pinch of kosher salt (3), then bake in the oven until the potatoes are cooked through and easily pierced with a fork (4). Let the potatoes cool for 15 minutes or so, until they're cool enough to handle.
Pro Tip: Make sure the potatoes are soft all the way through - this will make it easier to scrape out the centers to make the filling later!
When potatoes have cooled enough to handle, slice each one in half lengthwise (5). Use a spoon to gently scrape out most of the interior potato, leaving the skins and a thin layer of potato behind to form a bowl shape (6).
Transfer the scooped-out potato to a large mixing bowl (Image 7, below), then use a potato masher or a large fork to mash through the large lumps (8).
Add cheddar cheese, Greek yogurt, salt, and pepper (9), and continue mashing or stirring until you have a relatively smooth potato mixture (10).
Pro Tip: Work quickly and handle the potatoes as little as possible when you're mixing the filling. If you mash or mix them too much, they can get gummy.
Now, it's time to assemble! Fill each empty potato skin (Image 11, above) with a scoop of the mashed potato mixture (12).
Press the potato mixture into each potato a bit if you need to - don't worry if the potatoes are overflowing a bit!
Top the stuffed potatoes with some more cheese (13), then bake again, until the cheese is bubbling and the potatoes are warmed through (14).
Once the potatoes are cooked, add your favorite toppings! In these photos, we served our twice baked potatoes with a dollop of Greek yogurt, a few turns of fresh ground black pepper, and some sliced green onions on top.
Storage and Reheating
If you have any leftover twice baked potatoes, let them cool completely, then store in an airtight container in the fridge for up to 2 days.
To reheat, place leftover potato skins on a baking sheet and heat in a 350° F oven for 10-15 minutes until potatoes are warmed through.
Pro Tip: These potatoes taste best the day they're baked! If you don't want to bake (and eat!) all of the potatoes right away, we recommend following our Make Ahead Tips below.
Make Ahead Tips
These potatoes are easy to make ahead of time! You can prep several recipe components in advance, and pause in a few different places:
- Store whole, baked potatoes. Bake the potatoes whole, let them cool completely, and store in an airtight container in the refrigerator for up to 3 days. When you're ready to continue, slice the cold potatoes in half, scoop out the centers, and proceed as directed.
- Bake and scoop the potatoes ahead of time. Bake the whole potatoes, let them cool, then slice them in half and scoop the centers out. Store potato skins and potato pieces in separate, airtight containers in the fridge for up to 3 days. When you're ready to continue, prepare the filling, then stuff and bake the potato skins as directed.
- Assemble potatoes in advance. Bake the potatoes, hollow out the skins, and make the filling as directed. Let everything cool completely, then transfer potato skins to a clean baking sheet or large storage container and stuff them with the potato filling. Cover with airtight plastic wrap or a tight-fitting lid and store in the fridge for up to 3 days (or in the freezer for up to 2 months).
Pro Tip: If you're making twice baked potato filling ahead of time (and storing it in the fridge or freezer), we recommend adding an extra scoop of Greek yogurt or a splash of heavy cream or milk to the potato mixture: This helps the filling stay moist and prevents it from drying out too much in the fridge or freezer!
Pro Tip: If any crispy cheese pieces have formed on the pan after the potatoes are baked, you can use them as additional garnishes (as seen in the photo above!) Crispy cheese bits lend a nice crunch and extra flavor to these potato appetizers.
A Few FAQs
Yes! Store cooked, whole potatoes or fully assembled greek yogurt twice baked potatoes in an airtight container in the fridge until you're ready to proceed with the rest of the recipe. Be sure to let any warm components cool completely before you transfer them to the fridge! For more detail, see the "Make Ahead Tips" Section above.
We prefer red potatoes in this recipe because they hold their shape well after baking. You can use small russet potatoes or sweet potatoes if you prefer. Yukon gold potatoes (or yellow potatoes/butter potatoes) will work in a pinch, but those varieties of double baked potatoes do tend to fall apart more easily after baking (so handle them gently!)
Yes. We recommend freezing these potatoes after stuffing them, but before baking them for the second time. Store them in an airtight container in the freezer for up to 2 months. You can bake them straight from frozen: Transfer frozen stuffed potatoes to a baking sheet, then place them in the oven. You may want to lower the oven temperature and extend the cooking time when baking from frozen.
Serve these alongside some other easy appetizer recipes (like a whipped feta cheese plate or our easy roasted red pepper baked ricotta!) for a game day grazing spread, or pair them with one of our favorite easy dinner ideas! When we make these stuffed potatoes as part of a larger dinner, we love pairing them with something simple and light, like a quick lemon arugula salad, a spinach apple salad, or our mustard roasted salmon!)
More Game Day Appetizer Ideas
Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!Print
These easy twice baked potatoes get a punch of flavor (and some extra protein!) from a bit of Greek yogurt.
For the Potatoes and Filling:
- 8 palm-sized red potatoes, cleaned and with eyes or deep blemishes removed
- 1 Tablespoon extra virgin olive oil
- kosher salt and fresh cracked black pepper to taste
- ⅔ cup shredded cheddar cheese
- ¾ cup plain Greek Yogurt
- ⅔ cup shredded cheddar cheese
- ½ cup plain Greek yogurt
- 2 green onions, sliced (optional)
Bake the Whole Potatoes:
- Heat oven to 425° Fahrenheit.
- Spread potatoes in a single layer on a large baking sheet. Drizzle with olive oil, then use clean hands to rub the oil over the surface of each potato so they're evenly coated.
- Sprinkle each potato with a pinch of salt. Roast at 425° F for 40-50 minutes, or until skins are slightly crispy and potatoes are easily pierced with a fork.
- Remove potatoes from the oven and let cool for 15-30 minutes, until they're cool enough to handle.
Make the Filling:
- Slice cooled potatoes in half lengthwise. Use a spoon to scoop the center out of each potato half; place these potato pieces in a large mixing bowl. Tip: Be sure to leave enough potato around the edges of each skin to allow the potato halves to hold their shape (kind of like small bowls).
- Mash the scooped potato pieces a few times with a potato masher or a large fork to work out any big lumps.
- Add cheddar cheese, Greek yogurt, salt, and pepper to the potatoes. Stir or mash to combine, until you have a fairly smooth mixture. This is your filling!
Stuff the Potatoes:
- Use a spoon to scoop the potato filling back into each potato skin. Press down on the filling a bit to ensure each potato skin is nice and full (the filling should overflow each of the potato skins a bit!)
Bake and Add Toppings:
- Top each stuffed potato with a sprinkle of cheddar cheese.
- Return the potatoes to the 425° F degree oven. Bake for 15-20 minutes, until the cheese is melted and bubbly.
- Top each potato with a few turns of cracked black pepper, a dollop of Greek yogurt, and some sliced green onions, then serve!
Additions and Substitutions. Add extra toppings (bacon bits, pulled pork, blue cheese crumbles) or a drizzle of sauce (ranch, BBQ, buffalo) if you like. For a creamier filling, add extra Greek yogurt, a few spoonfuls of cream cheese, or a splash of milk or heavy cream to the potato stuffing.
Make Ahead Tips. Bake the potatoes, make the filling, and stuff each potato as instructed, then let cool completely and store in an airtight container in the fridge for up to 3 days (or in the freezer for up to 2 months). For more make ahead tips, be sure to read the full post above.
- Serving Size: 2 potato halves
- Calories: 254
- Sugar: 4.1 g
- Sodium: 169.5 mg
- Fat: 10.5 g
- Carbohydrates: 29.7 g
- Protein: 11.6 g
- Cholesterol: 24.4 mg
Keywords: snacks, entertaining, side dish