These gluten-free greek yogurt twice baked potatoes are perfectly portioned baked potatoes that are then loaded with healthycreamy greek yogurt, bacon crumbles, spices, and cheese and then baked a second time until the tops are golden brown and crunchy.
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Best Twice Baked Potatoes using healthy greek yougrt!
How about a fun rendition of a pretty ordinary side dish for that big holiday feast coming up y'all?!?
I picture our big holidaymeal with a delicious baked ham, a potato side of sorts, Skinny Broccoli Salad, and carrot cake desserts.
What if I told ya you could make your holiday meal a little crazier with these Gluten-Free Greek Yogurt Twice Baked Potatoes.
How are they crazy you ask? Well... I'll tell ya.
These aren't your ordinary boat-shaped twice baked potatoes. Oh no. They are much cooler than that.
They stand up on their ends and act more like muffins than boats.
This means slightly smaller portions (I have a hard time fitting those huge potatoes down my throat, but these are the perfect sized portions), so your holidayeaters can choose if they want to fill up on these bettys (probs) or if they want to try other sides at the dinner table too.
Mind blown yet?
Well, what if I told ya that these are made with greek yogurt and a smaller amount of cheese to give it it's creamy texture and flavors and not sour cream and gobs of other crap stuff.
New design with a healthy twist. Your mind must be blown by now.
It's fun slicing off the ends of the potatoes and scooping out the insides, but make sure you don't scoop out too much or the bottoms will cave in. Guilty.
But even if they become 'bottomless', these bad boys still work out just like the others in their pack.
Just handle them a little more gingerly. No worries.
Greek Yogurt Twice Baked Potato Pairings:
These twice baked potatoes go perfectly with the most amazing meat dishes like our Sage Slow Cooker Turkey, Instant Pot Ham, Easy BBQ Thyme Pork Roast, Instant Pot Pork Chops with Gravy, Crockpot London Broil, Air Fryer Pork Chops, Cayenne Sugar Ribs, 6-Ingredient Honey Mustard Chicken Bake, One-Pot Garlic Mushroom Chicken, and our Gluten-Free Chicken Cordon Blue!!!
Twice Baked Potato Ingredients:
- large russet potatoes
- plain greek yogurt
- strips of bacon cooked and crumbled
- stalks of green onion, diced
- fresh shredded cheddar cheese
- olive oil
- salt to season
- gluten-free bread crumbs (or crumbled gluten-free croutons, gluten-free cereal, or gluten-free crackers)
How to make gluten-free greek yogurt twice baked potatoes:
For a detailed list of directions, scroll down to find the full recipe card.
- Bake your taters. Preheat oven to 400F. Bake the potatoes (once punctured with a fork on all sides) in the microwave for 8 minutes, turning half way through.
- Cut your potatoes. Once cool enough, slice the very ends of the potatoes off, and then slice the potatoes in half (hamburger style).
- Scoop out the potatoes. Scoop out the inside of the potato halves with an ice cream scooper or spoon and place in a medium bowl, being sure not to get too close to the bottom (or you will go completely through the bottom! Been there!)
- Mash your potatoes. Mash the potato insides and add the greek yogurt, cheese, bacon crumbles, and green onion.
- Coat and sprinkle. Coat the outside of each potato half with olive oil and salt to taste. Sprinkle the breadcrumbs on top.
- Bake. Place the potato skins in a baking dish and fill the skins with the mixture.
- Bake for 15-20 or until cooked fully.
- And cool. Allow to cool a bit before serving, they will be extremely hot. Enjoy!
How to store leftover Gluten-Free Greek Yogurt Twice Baked Potatoes:
You can store your leftover twice baked potatoes in an airtight container in the fridge once they have cooled to room temperature.
How to reheat greek yogurt twice baked potatoes:
To reheat your leftover twice baked potatoes, place your refrigerated leftover potatoes in a microwave-safe container with a lid, in the microwave.
Heat your covered leftovers on high for 30 seconds, take the top off, check the temperature to see if it's hot enough for you, and heat for another 60 seconds if needed.
Can I make twice baked potatoes ahead of time?
If you want to prep ahead of time, you can make these bad boys up (up until the point of sticking them in the oven) and store them in the fridge for up to 24 hours. Then just add on a few extra minutes (2-3 extra minutes of cook time!)while baking, and voila... mind blown!
Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These gluten-free greek yogurt twice baked potatoes are perfectly portioned baked potatoes that are then loaded with healthy creamy greek yogurt, bacon crumbles, spices, and cheese and then baked a second time until the tops are golden brown and crunchy.
Ingredients
- 3 large russet potatoes
- ½ cup plain greek yogurt
- 3 strips bacon cooked and crumbled
- 3 stalks of green onion, diced
- ¾ cup fresh shredded cheddar cheese
- 1 Tablespoon olive oil
- salt to season
- 1 Tablespoon gluten-free bread crumbs (or crumbled GF croutons, GF cereal, or GF crackers)
Instructions
- Preheat oven to 400F. Bake the potatoes (once punctured with a fork on all sides) in the microwave for 8 minutes, turning half way through.
- Once cool enough, slice the very ends of the potatoes off, and then slice the potatoes in half (hamburger style).
- Scoop out the inside of the potato halves with an ice cream scooper or spoon and place in a medium bowl, being sure not to get too close to the bottom (or you will go completely through the bottom! Been there!)
- Mash the potato insides and add the greek yogurt, cheese, bacon crumbles, and green onion.
- coat the outside of each potato half with olive oil and salt to taste. Sprinkle the breadcrumbs on top.
- Place the potato skins in a baking dish and fill the skins with the mixture.
- Bake for 15-20 or until cooked fully.
- Allow to cool a bit before serving, they will be extremely hot. Enjoy!
Notes
If you want to prep ahead of time, you can make these bad boys up (up until the point of sticking them in the oven) and store them in the fridge for up to 24 hours. Then just add on a few extra minutes while baking, and voila... mind blown!
Nutrition Information:
Yield: 6Serving Size: 6 Servings
Amount Per Serving:Calories: 264Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 317mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 11g
