Ultimate Twice Baked Potatoes

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jessmomof3
jessmomof3 Posts: 4,590 Member
in Recipes
I'm going to try these out tonight! My girls love twice baked potatoes, I love the idea of Greek yogurt instead of sour cream!

http://allrecipes.com/Recipe/Ultimate-Twice-Baked-Potatoes-by-Dannon-Oikos/Detail.aspx


Ingredients
4 large baking potatoes
8 slices bacon
1 cup Dannon® Oikos Greek Plain Yogurt
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded reduced-fat Cheddar cheese, divided
8 green onions, sliced, divided




Directions
1. Preheat oven to 450 degrees F.
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. (Alternatively, layer bacon between paper towels and microwave until crisp.) Drain, crumble and set aside.
4. 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 Dannon® Oikos Greek yogurt, 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.
5. Bake for another 15 minutes.





Footnotes



“80% less fat than regular cream cheese, mayonnaise, and sour cream*” *Based on USDA database dated 9-Jan-06.



Nutritional Information

Amount Per Serving Calories: 244 | Total Fat: 5.3g | Cholesterol: 16mg Powered by ESHA Nutrient Database
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Replies

  • lovinlife71
    lovinlife71 Posts: 230
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    sounds yummy!!!
  • Contrarian
    Contrarian Posts: 8,138 Member
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    Sounds yummy. You could probably use half the bacon, too. , if you wanted to reduce the calories even more.
  • GURLEY_GIRL3
    GURLEY_GIRL3 Posts: 359 Member
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    SOUNDS GOOD! THX
  • amfmmama
    amfmmama Posts: 1,420 Member
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    why do I always read these things an hour before I get to eat my lunch!!!!
  • HollieDoodles
    HollieDoodles Posts: 678 Member
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    Lovely... now I'm drooling. Bump the crud outta this!
  • lor007
    lor007 Posts: 884 Member
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    These sound really yummy.
  • run4yourlife
    run4yourlife Posts: 379 Member
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    YUM!!! Definitely will be trying this one! Thanks!
    I've wondered about making twice baked potatoes with sweet potatoes. Has anyone tried that?
  • ontheskinnyroad
    ontheskinnyroad Posts: 205 Member
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    bump
  • jessmomof3
    jessmomof3 Posts: 4,590 Member
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    YUM!!! Definitely will be trying this one! Thanks!
    I've wondered about making twice baked potatoes with sweet potatoes. Has anyone tried that?

    Hm... I haven't but good idea!! Sweet potato fries sound pretty good too. :bigsmile:


    Just found this recipe...

    http://allrecipes.com/Recipe/Twice-Baked-Sweet-Potatoes-2/Detail.aspx

    Original Recipe Yield12 servings



    Ingredients
    6 sweet potatoes
    2 tablespoons salad oil
    1 (8 ounce) package cream cheese, softened
    1/3 cup brown sugar
    2 tablespoons margarine
    1 tablespoon vanilla extract
    3/4 teaspoon salt
    1/2 teaspoon pepper
    1/3 cup chopped walnuts




    Directions
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
    3. Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
    4. Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
    5. Bake for 5 minutes, or until heated through.



    Nutritional Information

    Amount Per Serving Calories: 200 | Total Fat: 12.8g | Cholesterol: 21mg
  • mjshmily
    mjshmily Posts: 137 Member
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    Is a serving just a half potatoe?
  • jessmomof3
    jessmomof3 Posts: 4,590 Member
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    Is a serving just a half potatoe?

    Yes, it is 8 servings, so half a potato.
  • jessmomof3
    jessmomof3 Posts: 4,590 Member
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    OK, so I made more potatoes because I had smaller ones (I used about 8 smaller potatoes) and closer to a cup of milk, a cup of the Greek yogurt (I used Chobani because that's what I had), added some extra garlic powder/ black pepper. I didn't add the cheese to the potato mix but topped them w/ a little shredded on top. Then I used chopped turkey bacon instead of regular bacon. DELISH!!!!
  • Laurayinz
    Laurayinz Posts: 911 Member
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    Sounds yummy!

    Instead of frying or microwaving bacon, I bake mine on a broiler pan, sprayed with Pam. It doesn't curl up, and most of the fat drips off. I do it about 400 degrees for 30 minutes, turning them over, and rearranging so that any less done ones are on the outside, after 20. You could probably use the 450 oven and cook them while the potatoes are in.
  • jessmomof3
    jessmomof3 Posts: 4,590 Member
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    Sounds yummy!

    Instead of frying or microwaving bacon, I bake mine on a broiler pan, sprayed with Pam. It doesn't curl up, and most of the fat drips off. I do it about 400 degrees for 30 minutes, turning them over, and rearranging so that any less done ones are on the outside, after 20. You could probably use the 450 oven and cook them while the potatoes are in.

    Good idea!! I was in a hurry between picking kids up for activities so I didn't have a chance to do the bacon. I got the turkey bacon pieces and my kids added it after they were done. :bigsmile:
  • Curtland
    Curtland Posts: 3
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    Made these last night and they were fantastic! I recommend them to anyone!

    Thanks for sharing!
  • MyChance2011
    MyChance2011 Posts: 26 Member
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    Sounds yummy!!! Thanks for the post!
  • naveej
    naveej Posts: 73 Member
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    yummmmmmm.... thanks for sharing the recipe
  • silvergurl518
    silvergurl518 Posts: 4,123 Member
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    sounds delicious!! think i might try this out with veggie bacon :)
  • hfrost1978
    hfrost1978 Posts: 51
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    bump
  • jessmomof3
    jessmomof3 Posts: 4,590 Member
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    Made these last night and they were fantastic! I recommend them to anyone!

    Thanks for sharing!

    Great! They were good leftover too. :drinker:

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