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Easy How to Cut the Calories in a Twice Baked Potato in Half photo

How to Cut the Calories in a Twice Baked Potato in Half

Indulge guilt-free with these deliciously lighter twice-baked potatoes!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large baking potatoes rinsed and scrubbed (russet is recommended)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • to taste Kosher or sea salt
  • 1/2 cup plain Greek yogurt fat-free
  • 1 tablespoon low-fat milk
  • 3/4 cup sharp cheddar cheese reduced-fat, shredded
  • 1 tablespoon green onion thinly sliced

Equipment

  • Baking sheet
  • Mixing bowl
  • Fork
  • Sharp knife
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Preheat your oven to 400°F (200°C) to ensure even cooking.
  2. Step 2: Place the rinsed and scrubbed russet potatoes directly on the baking sheet. Bake for 45 to 60 minutes, until tender when pierced with a fork.
  3. Step 3: Once baked, cool slightly, slice each potato in half lengthwise, and scoop out the insides into a mixing bowl, leaving a thin layer in the skin.
  4. Step 4: Add Greek yogurt, low-fat milk, paprika, black pepper, and salt to the scooped potato. Mash until smooth, then fold in shredded cheese and green onions.
  5. Step 5: Spoon the filling back into the potato skins, mounding slightly on top.
  6. Step 6: Return filled potato skins to the baking sheet and bake for an additional 15 to 20 minutes at 375°F (190°C), until golden and bubbly.
  7. Step 7: Remove from the oven and let cool for a few minutes before serving. Enjoy your lighter twice-baked potatoes!

Notes

  • Use russet potatoes for the fluffiest texture.
  • Feel free to add cooked vegetables for extra nutrition.
  • These potatoes can be made ahead and stored in the refrigerator for up to 3 days.