Twice Baked Potatoes Recipe
- cook TIME 55 mins
- prep TIME 10 mins
- total TIME 1 hr 5 mins
Ingredients (11)
- 20 oz russet potatoes 4 small
- 1/2 tsp olive oil
- 1/4 tsp salt divided
- 1/4 tsp black pepper divided
- 1 tbsp unsalted butter
- 1/4 cup plain Greek yogurt
- 0.75 oz baked bacon crumbled, divided to 0.5 oz and 0.25 oz
- 1 tbsp scallions chopped
- 1 tsp cilantro chopped
- 1/4 tsp thyme
- 2 tbsp cheddar cheese divided
INSTRUCTIONS
Wash 20 oz russet potatoes. Use a fork to pierce the skin of each potato in several places. Then rub 1/2 tsp olive oil onto the skin and sprinkle the potato with 1/8 tsp of salt and 1/8 tsp of pepper.
Place a foil on the middle rack and then put whole potatoes on it. Bake them at 400°F for 45-60 minutes until the skin feels crisp. Turn the potatoes once or twice while baking. Total cook time will vary depending on the size of the potatoes.
Let potatoes cool for 10 minutes. Then cut the top off each potato and scoop out the inside.
In a large bowl, add the potato filling with the remaining 1/8 tsp salt, 1/8 tsp pepper, 1/4 cup plain Greek yogurt, 1/4 tsp thyme, 1 tbsp scallions, 1 tbsp unsalted butter, 1 tbsp of cheddar cheese, and 0.5 oz bacon. Mash filling until smooth.
Spoon it all back into the potato skins. Top the potatoes with the remaining 1 tbsp cheese and 0.25 oz bacon. Return potatoes to the baking sheet and bake at 400°F for another 5-10 minutes, until the cheese melts.
Garnish with chopped 1 tsp cilantro and serve while potatoes are still hot.