GFSide
Greek Yogurt Twice Baked Potatoes
Creamy, cheesy and lighter than the classic, with crispy turkey bacon on top.
Makes 8 potato halves (I used 1 half per serving)
215Calories
10gProtein
21gCarbs
10gFat
2gFiber
Macros per potato half, includes turkey bacon and extra cheddar topping.
Ingredients
- 4 russet potatoes
- 4 slices turkey bacon (for topping)
- ½ cup plain Fage 2% Greek yogurt
- ½ cup Fairlife ultra-filtered fat-free milk
- 1 tablespoon salted butter
- ½ cup grated raw white cheddar, plus ¼ cup for topping the 8 halves at the end
- ¼ teaspoon salt for the potato skins, plus ¼ teaspoon for the potato mixture
- ¼ teaspoon pepper
- ¼ cup chopped chives
Instructions
- Preheat oven to 400°F. Prick potatoes with a fork, rub with olive oil and salt and bake on a sheet pan for about 1 hour, until tender.
- Meanwhile, cook turkey bacon in a skillet until crisp, then chop and set aside. (Or bake in the oven at 400°F until crispy, flipping halfway after about 8 minutes.)
- Cool potatoes slightly, then halve lengthwise. Scoop the centers into a bowl (I used my KitchenAid).
- Mash with yogurt, milk and butter until creamy. Stir in the chives, then most of the cheddar, salt and pepper.
- Fill the skins and sprinkle with reserved cheese. Bake for 10 minutes at 425°F, until hot and lightly golden.
- Finish with turkey bacon crumbled on top.
Originally shared in my Substack post White Chicken Chili, Skinny Enchiladas, Spaghetti Squash Chicken Pad Thai, Lemon Herb Chicken and Greek Yogurt Twice Baked Potatoes on November 5, 2026.
