GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON

Greek Yogurt and Chive Twice-Baked Potatoes with Optional Bacon image

Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 11

Ingredients

6 small russet potatoes (about 2 pounds)
1 cup Greek yogurt (I used full-fat for this recipe)
1 1/3 cup shredded sharp or medium cheddar cheese (divided)
1/4 cup shredded Parmesan cheese
1/2 cup whole milk
6 tablespoons unsalted butter
3 tablespoons chopped fresh chives
1/4 teaspoon kosher salt plus additional salt to taste
1/4 teaspoon freshly ground black pepper plus additional pepper to taste
4 slices bacon (cooked, drained, and roughly chopped (about 1/2 cup))
8 slices bacon (cooked, drained, and roughly chopped (about 1 cup))

Steps:

Preheat oven to 400 degrees Fahrenheit.
Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
Carefully set potato halves hollowed side up on a roomy baking sheet.
Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
Taste and add additional salt and pepper if you'd like.
Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
Garnish with additional fresh snipped chives, if desired. Serve.