Alison Lewis

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Low-Fat Twice Baked Potatoes with Greek Yogurt

July 15, 2009


My youngest son, Zachary, loves twice baked potatoes. I am really bad at making them so I ask my husband, Jon, to make them. He came up with the idea of using Greek yogurt in them instead of sour cream, and everyone loved them even more. My favorite Greek yogurt is Fage 0%. It’s high in protein and low in carbohydrates and fat.

Low-Fat Twice-Baked Potatoes

Prep: 25 minutes
Cook: 65 minutes
Yield: 6 servings
6 medium baking potatoes (about 3 pounds)
1 cup skim milk
11/4 cups (5 ounces) shredded extrasharp cheddar cheese, divided
11/2 cups Greek-style plain yogurt (I use Fage 0%)
2 tablespoons butter
1 teaspoon garlic powder or 1 clove fresh garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1. Preheat oven to 450°.

2. Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.

3. Spoon potato mixture evenly into shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.


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