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Greek Yogurt Twice Baked Potatoes

Updated: May 9

We are taking back potatoes! They were stolen from us by diet culture, telling us they were "bad" for us. Let me introduce you to my Greek yogurt twice baked potatoes and I'm SO excited to tell you all about them...

These are the perfect make-ahead side dish - ask your kids to join in and decide their favourite mixins'!


  • 5 russet potatoes*

  • 2/3 cup 2% Greek yogurt

  • 1/2 cup milk

  • 1/2 cup cheddar cheese, shredded (plus a little extra to top them)

  • 2 tbsp butter

  • 1/4 tsp salt

  • Pepper to taste

  • 5 slices bacon, cooked and chopped

  • 3 green onions (plus one extra to top)

*I like overstuffed potatoes so I use 5 potatoes but only fill 4 in this recipe!


  1. Preheat the oven to 400 degrees F. Wash potatoes and stab with a fork a few times.

  2. Bake about 1 hour until thye are cooked through. Remove and let cool.

  3. Slice potatoes in half lengthwise. Scoop out the insides of the potato, leaving the skin in tact in 8 (discard 1 set of skins).

  4. Place the potato filling in a large bowl or your electric mixer. Add the greek yogurt, milk, and butter, cheese, salt, and pepper and blend until smooth.

  5. Stir in bacon, green onions, or other favourites. Top with a little extra cheese and/or green onion.

  6. Bake at 400 degrees F for 15-20 minutes and enjoy!

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