- 4 large russet potatoes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided*
- 1/2 teaspoon pepper, divided*
- 1/2 large yellow onion, minced
- 3 teaspoons minced garlic
- 1/2 lb. thick-cut bacon, sliced into 1-inch pieces
- 3/4 cup full-fat Greek yogurt
- 1/4 cup sour cream
- 2/3 cup shredded cheddar cheese (+ more for topping)
- 2 tablespoons melted butter
- 1/4 cup beef broth*
- 1/4 teaspoon red pepper flakes
- full-fat Greek yogurt
- shredded cheddar cheese
- bacon bits
- First, bake your potatoes. Preheat oven to 450ºF. Then, run your potatoes under cold water to remove any residue and pat them dry. Drizzle then with of olive oil (~1 teaspoon per potato) and season them with salt with 1/8 teapsoon of salt. Tightly wrap each potato with tin foil. Bake at 450ºF for around 50-60 minutes, or until the potatoes are easily pierced with a fork.
- Mealwhile, heat a large skillet over medium/high heat and add 2 tablespoons of olive oil. When olive oil is fragrant, add onion and garlic and sauté for 2-3 minutes. Remove from skillet and set aside.
- Next, prep 1/2 lb. thick-cut bacon by slicing them into 1-inch pieces. Then, add the bacon to the same hot skillet that the onions were in. Saute bacon pieces for 7-10 minutes, or until they are fully cooked but not crispy. Remove excess grease from bacon by using 2 pieces of paper towel. Set aside.
- Once your potatoes are fork tender, unwrap them from the tin foil and let them cool for 10 minutes. Slice the warm potatoes in half (hotdog style) and carefully hollow out the insides with a tablespoon scoop. Be sure to keep the skin of the potato intact with about 1/4-inch of flesh so that they are sturdy enough to hold the mashed potato mixture. You should have 8 total potato skins.
- Place the flesh of the potatoes into a large bowl. Add butter, beef broth, and Greek yogurt and mix to combine. You want to make sure the potato flesh is mashed, so you can either use a spoon, potato masher, or hand mixer. Add sour cream, cheddar cheese, sauteed onions, cooked bacon pieces, salt, pepper, and red pepper flakes to the bowl and mix well.
- Carefully spoon potato mixture evenly into the 8 potato skins.
- Spray a baking sheet with nonstick cooking spray and then place each of the potato boats onto the baking sheet.
- Bake at 375ºF for 15 minutes.
- Remove them from the oven, sprinkle with cheddar cheese and place them back into the oven for an additional 5 minutes to melt the cheese.
- Finally, remove from the oven, let cool for a few minutes, and then top with all of your favorite toppings!
Tips & Notes
- Make sure to use hot/warm potatoes. If you used chilled potatoes, you will need to bake them longer the second time. We suggest using warm potatoes or potatoes that are still hot, but cool enough so that you can touch them.
- Beef Broth: Feel free to use whatever type of broth you would like. Beef broth adds amazing flavor, so that’s why we used it!
- Please note that the beef broth does not appear in the video, but it is a part of the recipe.
Nutrition FactsServing Size: 1/8 Calories: 291 Sugar: 2 Sodium: 693 Fat: 19 Carbohydrates: 15 Fiber: 1 Protein: 14
Keywords: twice baked potatoes