Twice Baked Potatoes With Yogurt Recipes

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

ULTIMATE TWICE BAKED POTATOES

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.

TWICE-BAKED RED POTATOES

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.

SUNNY'S GREEN GODDESS TWICE BAKED POTATOES

Steps:

• For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
• For the yogurt mixture. While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
• For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
• Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.

TWICE-BAKED POTATOES

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.

TWICE-BAKED POTATOES WITH GREEK YOGURT

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.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

DECADENT TWICE BAKED POTATOES

Steps:

• Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
• Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
• Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
• Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
• Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
• Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.

GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON

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.