Ingredientsservings 244 cals
- Preheat oven to 450 degrees F.
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. (Alternatively, layer bacon between paper towels and microwave until crisp.) Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add Dannon(R) Oikos Greek yogurt, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
- “80% less fat than regular cream cheese, mayonnaise, and sour cream*” *Based on USDA database dated 9-Jan-06.
Per Serving: 244 calories; 5.3 g fat; 35.7 g carbohydrates; 14.1 g protein; 16 mg cholesterol; 472 mg sodium. Full nutrition
ReviewsRead all reviews 14
Amazing!! I loved using Greek yogurt instead of sour cream for the potatoes. VERY creamy and delicious! Also used turkey bacon pieces instead of regular bacon for the topping. My family love...
these are great an easy to make the only thin i do different is i replace the yogurt with ranch dressing! :) yumm
This is of course a safe, basic twice-baked potato recipe, one that has broad appeal as it has no unusual ingredients that might turn some people off. I followed the recipe fairly closely, not m...
I used this recipe, only, I substituted to Oikos yogurt with Publix brand plain non-fat yougurt, It was absolutley delicious. I didn't use any onions either, just bacon, and cheese, my husband L...
For health we skipped the bacon and hardly missed it. The yogurt adds a richness to the potato mixture. We ll use again.
These were fabulous! We tried them with turkey bacon and they were wonderful! Cut the recipe down to 4 servings- keep in mind that baking potatoes are huge!