Would you believe that I had never made twice-baked potatoes before? Shoot, I’ve barely ever even eaten them. I don’t know why… the few times I’ve had twice-baked potatoes, I liked them. I liked them very much indeed. I always make sure to grab the little bite-sized TBPs from buffets when they’re there, but for some reason it never really occurred to me to bake them at home.
Then last spring, hubby and I visited our friends in Texas, and they fed us twice-baked potatoes. Holy home cookin’ revelation, Batman! They’re not hard, and they’re always appreciated. Why not whip some up at home? Well, time got away from me, as it often does. But the other night, I found myself looking for a quick side dish to whip up, with a bag of Yukon Golds languishing in the bottom of my freakishly organized pantry. So I thought I would lighten up the traditional twice-baked potato by mixing it with nonfat Greek yogurt instead of sour cream, mayonnaise, or Ranch dressing. It’s not a complete health food, of course… there’s a bit of cheese in there, if you hadn’t noticed. Hey, protein, right? Anyway, the flavor is spot on and the guilt isn’t quite as debilitating. Go ahead, have one.
Lighter Twice-Baked Potatoes
5 medium Yukon Gold potatoes
1/2 cup nonfat Greek yogurt
1/2 + 1/4 cup shredded Cheddar-Jack cheese mix
~1 teaspoon kosher salt
freshly ground black pepper to taste
- Scrub Yukon Gold potatoes and wrap in two paper towels (one large packet is fine; no need to individually wrap the potatoes). Place on a microwave-safe plate and microwave 8 minutes, until potatoes are soft. Remove from microwave and allow to rest a few minutes until potatoes are soft enough to handle.
- Meanwhile, position a rack a few inches below the top of your oven and preheat the broiler to high.
- Halve the potatoes. Using a teaspoon, scoop out the insides of each potato half, making sure to leave enough potato flesh so that the shells retain their structural integrity. (How’s that for words? I’m a lawyer!)
- Place potato flesh in a bowl and combine with yogurt, 1/2 cup cheese, salt and pepper. Using a fork (or potato masher, if you are fancy like that), mash together the potatoes, yogurt and cheese until they are combined and fluffy, but don’t be too precious about lumps. We’re going for rustic here.
- Scoop potato filling back into shells. Press a pinch of reserved cheese on each potato half.
- Broil approximately 5 minutes, until cheese is melted and bubbly and filling is warmed through.
Makes 10 potato halves.
Source: Covered In Flour
Also, just because I can…
This is Ezra. He’s my new nephew. He’s part beagle, part rat terrier, part Doberman, ALL cuteness. Hi, Ezra!