Greek Yogurt And Chive Twice Baked Potatoes With Optional Bacon Recipes

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GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON



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

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

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))

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.

BACON TWICE-BAKED POTATOES



Bacon Twice-Baked Potatoes image

This versatile classic from Debbie Jones of California, Maryland has a rich filling enhanced with onions and chives. "These scrumptious potatoes can be the main course, or a side. Either way, they're tasty!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 9

2 medium baking potatoes
2 tablespoons butter
1/4 cup 2% milk
1 bacon strip, cooked and crumbled
1 tablespoon finely chopped onion
1 teaspoon minced chives
1/4 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese, divided

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese. , Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.

Nutrition Facts :

TWICE-BAKED POTATOES WITH GREEK YOGURT



Twice-Baked Potatoes with Greek Yogurt image

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

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

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.

BACON, CHEDDAR, SOUR CREAM AND CHIVE, TWICE BAKED POTATOES



Bacon, Cheddar, Sour Cream and Chive, Twice Baked Potatoes image

Make and share this Bacon, Cheddar, Sour Cream and Chive, Twice Baked Potatoes recipe from Food.com.

Provided by Donna Luckadoo

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 large baking potatoes
1/2 cup bacon bits (real Bacon)
1/2 cup sour cream
1/3 cup Miracle Whip or 1/3 cup salad dressing
1/2 cup sweet onion (diced very fine)
1/2 cup shredded cheddar cheese
1/2 teaspoon roasted garlic (or you can use Garlic Salt)
1 tablespoon chopped chives
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Wrap potatoes in foil and bake in a 400* oven for 45-60 minutes. When potatoes are done, unwrap and let them cool.
  • When potatoes have completely cooled, slice them in half, and with a small spoon; gently remove the center and you should have a potato boat.
  • Place scooped out potatoes in a bowl and add the rest of the ingredients, mixing well.
  • Reserve a handful of shredded cheese for the topping.
  • Using a spoon fill the boats with the mashed mixture and top with the reserved cheese.
  • Bake on 375* for 10-15 minute then on broil, watching closely so they do not burn until the cheese is slightly browned.
  • Top Potato Boats with sour cream and more chives (optional of course), and Enjoy!

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