Twice Baked Potatoes
A twist on traditional baked potatoes with a light and creamy mashed potato layered inside a baked potato shell and loaded with cheese, bacon, and green onions.
medium russet potatoes
or Greek yogurt
shredded sharp cheddar cheese
crisp and crumbled and divided
sliced and divided
Wash the potatoes and bake directly on the oven rack for 50 minutes or until the potatoes are tender but the skins are not wrinkled.
Allow to cool enough to handle.
Slice a 1" strip of the skin off the top of each potato to expose the insides.
Carefully scoop out the insides and put in a large bowl. Be sure to leave the potato shell intact.
Mash the potato pulp and butter together.
Add the milk, sour cream/Greek yogurt, cheese, salt and pepper; and 1/3rd of the bacon and green onions. Mix well.
Evenly spoon the filling back into the potato shells, piling it over top of the potatoes
Top with the remaining cheese, bacon and green onions.
Bake for an additional 15 minutes.
Recipe provided by Make Your Meals
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