Kuhle Kitchen

December 4, 2008

Twice Baked Potatoes

Filed under: General — Ryan @ 8:11 pm

This recipe originally called for buttermilk instead of yogurt and sour cream, but we had to improvise…and the results were surprisingly delicious! What’s better than a hot potato when it’s cold outside?


  • 3 medium baking potatoes
  • 1/2 cup plain lowfat yogurt
  • 1/4 cup lowfat sour cream
  • 1 cup sharp cheddar cheese (plus extra for topping)
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon salt
  • 2 bacon slices, cooked and crumbled


  1. Preheat oven to 450-degrees
  2. Pierce potatoes with a fork. Bake the potatoes at 450-degrees for 50 minutes; cool slightly.
  3. Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell.
  4. Combine potato pulp, yogurt, sour cream, green onions, cheese, and bacon.
  5. Spoon potato mixture evenly into 4 shells; discard remaining 2 shells. Sprinkle extra cheese on top of the filled potatoes.
  6. Bake at 450-degrees for 15 minutes, or until thoroughly heated.

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