- 2 tablespoons olive oil
- 1/2 large yellow onion, minced
- 3 teaspoons minced garlic
- 1/2 lb. thick-cut bacon, sliced into 1-inch pieces
- 4 large russet potatoes, cooked
- 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 salt*
- 1/4 teaspoon pepper*
- 1/4 teaspoon red pepper flakes
- full-fat Greek yogurt
- shredded cheddar cheese
- bacon bits
- First, cook your russet potatoes in any method you wish until they are tender on the inside, but still firm enough to hold shape when you cut them in half. We suggest using our foil-pack baked potato method or crockpot baked potato method.
- Next, heat a large skillet over medium/high heat and add 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 into 1-inch pieces. Then, add it 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.
- Cut warm* potatoes in half (hotdog style) and 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 potato mixture. You should have 8 total potato boats.
- Place the flesh of the potatoes into a large bowl. Add Greek yogurt, sour cream, cheddar cheese, butter, beef broth, 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 boats.
- 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 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
- *If your potatoes are all the way cooled, you will need to bake them longer when you twice bake them. 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 recipe Calories: 291 Sugar: 2 Sodium: 693 Fat: 19 Carbohydrates: 15 Fiber: 1 Protein: 14
Keywords: twice baked potatoes