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Creamy Yogurt Twice Baked Red Potatoes

Our probiotic-packed yogurt is always a great substitute where most dishes call for sour cream. These delicious potatoes make for a tasty side or main dish!

  • Savory


  • ½ c. White Mountain Bulgarian Yogurt
  • 6 large red potatoes
  • ½ c. milk
  • 3 TBS butter
  • 1 ½ tsp dried parsley
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • 1 c. shredded Monterey Jack cheese


  1. Preheat oven to 350°F. Wash potatoes and puncture several times. Microwave for 12 minutes or until potatoes are slightly tender. 
  2. Once cooled, cut in half lengthwise and carefully scoop out the centers.
  3. Mash together with all ingredients besides the cheese. Scoop mixture back into potato shells, and top with shredded Monterey Jack. 
  4. Bake for 20-25 minutes until heated all the way through and when the cheese is slightly browned.