TWICE-BAKED POTATOES [THREE WAYS]
Twice-baked potatoes are the ultimate comfort food—crispy on the outside, creamy on the inside, and endlessly customizable. Whether you’re looking for a high-protein, all-in-one meal option, a lighter take on a classic to pair with something else, or just a fun way to switch up your usual side dish, twice-baked potatoes are a great addition to any meal. As if you needed another reason to take this seriously, this proclamation comes from someone who eats potatoes but doesn’t actually love them all that much – a horror to my mom, who lovingly considers potatoes their own food group, and a betrayal to my husband, who would love to see them appear on the grocery list more frequently.
Each variety takes a little over an hour from start to finish, but please don’t let that number intimidate you! Most of that time is just hands-off oven-time. Here’s three versions for you to try and enjoy!
THE CLASSIC: GREEK YOGURT TWICE-BAKED POTATOES
PREP TIME: 5 minutes | COOK TIME: 1 hour, 15 minutes | MAKES: 1 serving
WHAT YOU NEED:
1 medium russet potato
olive oil
1 oz. shredded cheddar cheese
¼ cup Greek yogurt
2 Tbsp milk
1 tsp butter
salt + pepper
WHAT TO DO:
Preheat oven to 400 degrees. Rinse potato and poke some holes in it with a fork; rub/spray lightly with olive oil and place on a baking sheet. Bake for 1 hour or until cooked through (should be able to easily pierce with a fork). Remove from the oven and let cool slightly.
Carefully slice potato in half (lengthwise). Scoop out the insides of the potato, leaving a little left so that the skin stays intact and keeps its potato structure. Place potato in a bowl and add in most of shredded cheese, butter, greek yogurt, milk, and salt and pepper. Mix (with stand mixer, hand mixer, or with a spatula) until incorporated to your liking.
Scoop mixture back into potato skins and add a sprinkle of remaining cheese on top. Bake for 10-15 minutes until the cheese is gooey and golden and the potatoes are warmed through.
MACROS PER SERVING: 19g P | 43g C | 15g F
TACO TWICE-BAKED POTATOES
PREP TIME: 20 minutes | COOK TIME: 1 hour, 15 minutes | MAKES: 1 serving
WHAT YOU NEED:
1 medium russet potato
olive oil
1 oz. shredded cheddar cheese
¼ cup plain Greek yogurt
2 Tbsp milk
1 tsp butter
salt + pepper
1/4 medium yellow onion, diced
4 oz. ground meat
3 tsp taco seasoning mix (about 1/4 of a packet)
1/4 cup water
WHAT TO DO:
Preheat oven to 400 degrees. Rinse potato and poke some holes in it with a fork, and rub/spray lightly with olive oil and place on a baking sheet. Bake for 1 hour or until cooked through (should be able to easily pierce with a fork).
While potato(es) are cooking, make your taco meat. Add about 1 tsp of olive oil to a pan and saute diced onions until translucent (about 5 minutes). Add ground meat and cook until browned (6-7 minutes), crumbling the meat as it cooks. Drain, if desired; stir in taco seasoning and water. Reduce heat to a simmer and cook for another 3-4 minutes until sauce has thickened.
When potatoes are done cooking, remove from oven and let cool slightly. Carefully slice potato in half (lengthwise). Scoop out the insides of the potato, leaving a little left so that the skin stays intact and keeps its potato structure. Place potato in a bowl and add in butter, greek yogurt, milk, and salt and pepper. Mix (with stand mixer, hand mixer, or with a spatula) until incorporated to your liking.
Scoop mixture back into potato skins and taco meat and cheese to the top of the potato. Bake for 10-15 minutes until the cheese is gooey and golden and the potatoes are warmed through.
Top with anything else that makes your taco boat float! (sour cream, green onions, tortilla chips...)
MACROS PER SERVING: 38g P | 45g C | 23g F
BBQ CHICKEN TWICE-BAKED SWEET POTATOES
PREP TIME: 5 minutes | COOK TIME: 1 hour, 15 minutes | MAKES: 4 servings
WHAT YOU NEED:
4 medium sweet potatoes
olive oil
1 cup red onion, diced (about half of an onion)
3 cups shredded chicken (about 1 lb. raw – cook and shred with your preferred method)
½ cup + 1 Tbsp BBQ sauce, divided
⅓ cup + 2 tsp Greek yogurt, divided (this is going to add a tang, mayo can be used if preferred!)
salt + pepper
WHAT TO DO:
Preheat oven to 400 degrees. Rinse sweet potatoes and poke some holes in it with a fork, and rub/spray lightly with olive oil and place on a baking sheet. Bake for 50 minutes or until cooked through (should be able to easily pierce with a fork).
While sweet potatoes are cooking, begin making the filling. Add about 1 tsp of olive oil to a pan and saute diced red onions until translucent (about 5 minutes). Set aside.
When potatoes are done cooking, remove from oven and let cool slightly. Carefully slice potato in half (lengthwise). Scoop out the insides of the potato, leaving a little left so that the skin stays intact and keeps its potato structure. Place potato in a bowl and add in sauteed onions, shredded chicken, ½ cup BBQ sauce, ⅓ cup Greek yogurt, and salt and pepper. Mix (with stand mixer, hand mixer, or with a spatula) until incorporated to your liking.
Scoop mixture back into potato skins. Bake for 10-15 minutes until the tops are golden and crispy and the potatoes are warmed through.
While this is in the oven, mix the remaining BBQ sauce and Greek yogurt. Drizzle over twice-baked potatoes when they come out of the oven.
MACROS PER SERVING: 61g P | 43g C | 11g F
