Can I make these potatoes ahead of time?

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.

Can I use a different type of potato?

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!)

Can I freeze twice baked potatoes?

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.

What should I serve with twice baked potatoes?

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 !) You can also add a drizzle of warm sour cream sauce to these potatoes if you like!

Twice Baked Potatoes with Greek Yogurt

Description

These easy twice baked potatoes get a punch of flavor (and some extra protein!) from a bit of Greek yogurt.

Ingredients

Scale

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
2/3 cup shredded cheddar cheese
3/4 cup plain Greek Yogurt

For Topping:

2/3 cup shredded cheddar cheese
1/2 cup plain Greek yogurt
2 green onions, sliced (optional)

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Instructions

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!

Notes

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.