Description
A healthier version of classic twice-baked potatoes with less fat but full flavor.
Ingredients
- 4 medium russet potatoes
- 1/2 cup low-fat Greek yogurt
- 1/4 cup skim milk
- 1/4 cup shredded low-fat cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 400°F (200°C).
- Scrub potatoes and prick with a fork.
- Bake potatoes for 45-50 minutes until tender.
- Let potatoes cool slightly, then cut in half lengthwise.
- Scoop out the flesh, leaving a thin shell.
- Mash the potato flesh with Greek yogurt, milk, and seasonings.
- Fill potato skins with the mixture.
- Sprinkle cheese on top.
- Bake for 15-20 minutes until cheese melts.
- Garnish with chives before serving.
Notes
- For crispier skins, brush with olive oil before baking.
- Add steamed broccoli for extra nutrition.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American