I love these in a restaurant so when I make them at home I try to make them a little healthier.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.

  • Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

  • Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.

  • Bake in oven until filling is hot and cheese is melted, about 15 minutes.

Editor's Note:

This recipe is a healthier version of Ultimate Twice Baked Potatoes.

Nutrition Facts

299.5 calories; protein 12.3g 25% DV; carbohydrates 35.8g 12% DV; fat 12.3g 19% DV; cholesterol 37mg 12% DV; sodium 476.2mg 19% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/18/2012
I used the non fat milk and some greek yogurt instead of the low fat sour cream. Cut the amount of cheese way back. For the bacon I cooked cooked 2 strips of bacon and crumbled that on the top. They weren't as cheesy but still delicious. Read More
(25)
13 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/18/2012
I used the non fat milk and some greek yogurt instead of the low fat sour cream. Cut the amount of cheese way back. For the bacon I cooked cooked 2 strips of bacon and crumbled that on the top. They weren't as cheesy but still delicious. Read More
(25)
Rating: 4 stars
02/08/2013
I reduced light sour cream by half so I could have some light butter & used 2% Cheddar cheese. Yum. Might use turkey bacon next time. Read More
(3)
Rating: 4 stars
04/01/2013
Great taste.... kinda a lot of work for potatoes in my opinion.... it's pretty messy to scoop all the filling back into the potatoe peel.... they did have great flavor though. I will not make these for my kids again ( they do not appreciate the work required ) I will make them again for adult only dinners. Read More
(3)
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Rating: 5 stars
05/04/2014
Very yummy! It's easy to reduce calories and fat even more by using less bacon and cheese. My trick for refilling potatoes is to use a cookie scoop. Easy peasy! Read More
(1)
Rating: 4 stars
01/26/2014
These were very easy to make and my husband didn't even notice the difference between the yogurt and sour cream! Read More
(1)
Rating: 5 stars
08/17/2018
Loved it! Read More
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Rating: 5 stars
05/28/2020
I have always loved twice baked potatoes and have made them since the 1980’s. This was a great recipe. The ingredients can be changed according to your family’s tastes. This is the way I make mine the most often. It’s a favorite in my house. Read More
Rating: 5 stars
05/19/2020
no changes made,,tasted great Read More
Rating: 5 stars
04/09/2018
I made these for Easter. My dad is on a low sodium diet and regular baked potato or twice baked are way too big. I did everything exactly the same in this recipe but instead of four large potatoes I used 12 very small potatoes. Everyone including my very picky sister enjoyed the potatoes. I had purchased a huge bag of potatoes and still had ingredients left so I came home and made a second batch. I m single so I froze those potatoes separately and stored them for future meals. Last night I took one out and baked it to go with my meal and it was just as good as those I baked right away. One thing I don t like about twice baked potatoes if they leave a lot of the baked potato around the edges. I made a point of scraping out as much potato as I could so that I would have a nice soft goodness through the whole potato. Thanks for the recipe! Read More