Best Greek Yogurt And Chive Twice Baked Potatoes With Optional Bacon Recipes

Twice-Baked Potatoes with Greek Yogurt image

Provided by Martha Stewart

Number Of Ingredients 6

4 russet potatoes (3 pounds), pricked all over with a fork
4 ounces (1 stick) unsalted butter
3/4 cup heavy cream
2 cups reduced-fat (2 percent) Greek yogurt, room temperature
2 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional)
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly.
Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper.
Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving.

Twice-Baked Potatoes With Yogurt image

Provided by Mikekey *

Categories Potatoes

Time 2h10m

Number Of Ingredients 12

4 large russet potatoes
olive oil
coarse salt
2 1/2 Tbsp unsalted butter
sea salt, to taste
1 clove garlic, minced
1 green onion, chopped
1/2 c plain yogurt
4 oz grated cheddar cheese
1 Tbsp minced chives
paprika, to taste, for sprinkling
minced fresh parsley, for garnish

Steps:

1. Preheat oven to 400°F.
2. Scrub and wash potatoes very well using a vegetable brush. Dry with a paper towel and rub with olive oil; sprinkle generously with coarse sea salt.
3. Bake potatoes in oven for about an hour, or until fork tender. Allow potatoes to cool until they can be handled but are still hot; about 10 minutes.
4. Using a knife, cut an oblong hole in the top of the potato. (You may need a clean dish towel or mitts to handle the potatoes.) Using a spoon, scoop out as much of the potato pulp as you can, leaving the side walls intact. Scrape the pulp out of the tops you cut off, too, and discard the "lid".
5. Return the shells to the hot oven for another 10 minutes to crisp.
6. Meanwhile, mash the potato pulp using a potato masher, adding butter, salt and pepper, garlic, onion, cream, yogurt , cheddar (save a little cheese for the top) and chives. Taste and adjust seasonings.
7. Spoon the mixture into the potato shells until heaping full and return them to the oven. Sprinkle tops with remaining cheese and paprika.
8. Bake in 425°F oven (on top rack) until tops are golden and bubbly, about 10 minutes -
9. Sprinkle with parsley and serve.

Baked Potatoes with Yogurt and Sour Cream image

Provided by Ina Garten

Categories side-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 5

4 Idaho russet baking potatoes
1/2 cup Greek yogurt
1/2 cup sour cream
2 tablespoons chopped fresh chives, plus extra for garnish
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.