Hands down the BEST twice baked potatoes you'll ever have and the ONLY recipe you'll ever need. This dangerously delicious side dish is perfect for any meal! And the best part....they're actually healthy...well healthyish. No butter or sour cream added!
First things first, preheat your oven to 400 F.
Wash and dry 4 large organic russet potatoes. As always, organic ingredients are optional. And as far as the potatoes go, I like to use russet potatoes because of the shape and size, they are typically larger than most and have an elongated oval shape that is perfect for twice baked potatoes. If you are in need of a substitute, Yukon Gold potatoes would also work, but they will be much smaller and you will need to double your amount of potatoes.
Place the potatoes on a large rimmed baking sheet and rub 1 tbsp of olive oil, a pinch of salt, and a pinch of freshly ground black pepper onto the potatoes until they are well coated. This helps the skin become more flavorful and crispy.
Place the potatoes in the oven and cook for 1 hour.
While the potatoes are cooking, it's time to prepare the garlic and bacon. On a medium-sized cutting board, using a sharp knife, mince 1 clove of organic garlic. Heat a drizzle of olive oil in a medium-sized saute pan (you can use the same pan for both the garlic and the bacon) over medium heat, then add in the minced garlic and cook until golden brown. Remove from the pan and set aside. Add in 6-8 slices of organic bacon, cook until both sides are browned and crispy. Remove from the pan. Once the bacon has cooled, chop the slices into small bits (should be a 1/2 cup when chopped, totally okay if there's extra bacon...who doesn't like extra bacon?!) and set aside.
After the potatoes have cooked in the oven for 1 hour, take them out of the oven and let them cool for a couple of minutes before handling. Lower the oven to 350 F. Once they have cooled, slice each potato in half lengthwise. See the photo below.
Then, using a spoon, scrape out the insides, leaving a small rim of potato intact around the edges for support. See the photo below. Be careful not to tear the skin of the potatoes while doing this. Place the insides into a large mixing bowl. Then, lay the empty potato shells back on to the baking sheet and set aside.
For the potato filling, you will need 1 cup of organic whole milk Greek yogurt, 1/2 cup of thinly sliced organic green onions (also known as scallions) (set a little aside for garnish), 1 cup of shredded organic cheese (I used a blend), 1/2 cup of chopped bacon, 1 browned minced garlic clove, 1/2 a tsp of salt, and 1/2 a tsp of freshly ground black pepper.
Once you have gathered your potato filling ingredients, go ahead and add them into the large mixing bowl with the potato scrapings. Mash and mix together until well combined.
Scoop the potato mixture into each potato shell, filling them to the top. Make sure to spread the mixture out evenly between each potato to ensure each one has a heaping amount to make it extra delicious. Sprinkle the remaining 1/4 cup of shredded cheese on top of each filled potato, then place back into the oven and cook for another 10-15 minutes.
Take the potatoes out and garnish with green onion. Serve immediately.
Hope you enjoy this recipe!! Let me know if you have any questions! XO
Healthyish Twice Baked Potatoes
INGREDIENTS:
4 large organic russet potatoes
1/2 cup of organic bacon, chopped (about 6-8 slices)
1 large organic clove of garlic, minced
1/2 cup of organic green onion (scallions), thinly sliced - save some for garnish
1 and 1/4 cup of shredded organic cheese blend, separate
1 cup of organic whole milk Greek yogurt
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tbsp olive oil
INSTRUCTIONS:
1. Preheat oven to 400 F.
2. Wash and dry the potatoes. Place them on a large rimmed baking sheet and rub them with olive oil, a sprinkle of salt, and freshly ground black pepper, until they are coated.
3. Place the potatoes in the oven and cook for 1 hour.
4. While waiting for the potatoes to be done, mince the garlic clove and cook until golden brown, set aside. Then, cook the bacon until crispy. Let cool, then chop into small bits and set aside.
5. After 1 hour, take the potatoes out of the oven and let them cool for a couple of minutes before handling. Lower the oven to 350 F. Once cooled, slice each potato in half lengthwise. Then, using a spoon, scrape out the insides, leaving a small rim of potato intact around the edges for support. Be careful not to tear the skin of the potatoes while doing this step. Place the insides into a large mixing bowl. Then, lay the empty potato shells back on to the baking sheet and set aside.
6. Add the yogurt, garlic, green onion, shredded cheese (1 cup), chopped bacon, salt, and freshly ground black pepper to the large mixing bowl with the potato. Mash and mix together until well combined.
7. Scoop the potato mixture into the potato shells, filling them to the top. Sprinkle the remaining 1/4 cup of shredded cheese on top of each filled potato, then place back into the oven and cook for another 10-15 minutes.
8. Take the potatoes out and garnish with green onion. Serve immediately.
Enjoy!!!
Comments