These healthy twice baked potatoes are a great twist on the original version but taste just as good! (Better in my opinion.) Replacing the sour cream with Greek Yogurt is an easy swap to make the potatoes healthier. The Greek Yogurt really gives it that whipped and thick texture, which really makes you full! I made these for a “Friendsgiving!”
They are relatively easy to make and pretty quick once you have the potatoes cooked. You can add other items, like I think chopped broccoli would be good in them for a cheesy thick broccoli cheddar potato!
Ingredients (10 servings)
5 large russet baked potatoes (washed and scrubbed)
3/4 teaspoon chili powder
1/2 teaspoon black pepper
Pink Himalayan Sea Salt
2/3 cup plain Greek Yogurt, Fat-Free
2 Tablespoons unsweetened almond milk (or low fat milk)
3/4 cup part skim, shredded cheddar cheese.
1 Tablespoon chopped scallions or green onion (and more for garnish)
- Preheat oven to 400F.
- Use a fork to pierce potatoes about once on each side.
- Place potatoes on a large baking sheet lined with foil and sprinkle with Himalayan sea salt.
- Cook for about 1 hour until soft to tough.
- Let potatoes cool for at least 15 minutes.
- Cut each potato in half lengthwise and scoop out the potato into a medium bowl (or food precessor), leaving a small amount around the skin for support.
- Mash potatoes together (or run food processor for about 3o seconds) until smooth.
- Add the Greek Yogurt, cheddar cheese, chili powder, black pepper, 2 tbsp milk, and 1 Tbsp scallions.
- Mix or turn on food processor until smooth. If mixture seems to dry, add another Tbsp milk.
- Spoon mixture back into potato skins and garnish with remaining green onion, or scallions.
- Cook on 400F for 15 minutes.
Enjoy! Share this with your friends and family! Each potato only has about 88 calories but it feels like much more than that!