Twice-Baked Potatoes

     Continuing on with the greek yogurt theme, we made twice-baked potatoes using non-fat plain greek yogurt instead of sour cream.  This recipe is DELICIOUS!  I ate 4 of them.  ‘Nuff said.

My mom and I made these as a side dish accompanying a steak simply seasoned with salt and pepper as well as a few dashes of Worcestershire sauce.  Good old meat and potatoes dinner (we did have a salad too, don’t worry).  We baked the potatoes, then cut them in half and scooped out the “meat” so that only the potato skin was left.  Essentially the rest is just jazzing up a mashed potato recipe.  We added bacon, blue cheese and scallions.  Yum.

Twice-Baked Potatoes: 

6 red skin potatoes

5 strips of bacon (plus more for snacking)

1/2 cup blue cheese

3 scallions

1 cup plain greek yogurt

S & P to taste

love, maddie


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