Twice Baked Potatoes
Creamy, cheesy, and perfectly golden—these twice-baked potatoes swap sour cream for White Mountain Bulgarian Yogurt, adding tang, probiotics, and a lighter twist on a comforting classic.
- Sides
Ingredients
- 6 Large White Potatoes
- 3 tbsp butter, softened
- 1 cup White Mountain Yogurt
- 1/2 cup milk
- 1 1/2 cups shredded cheese
- 3 tbsp dried parsley flakes
- 1 1/2 tsp garlic-herb seasoning blend
- 1 tsp salt
- 1/4 tsp ground pepper
directions
- Preheat oven to 375 °F
- Wash and pierce the potatoes several times with a fork.
- Bake the potatoes: Place them directly on the oven rack (or on a baking sheet) and bake until tender when pierced with a fork, about 60–75 minutes (depending on size).
- Cool slightly so you can handle them.
- Cut & scoop: Cut each potato in half lengthwise. Scoop out the flesh, leaving a thin shell of potato to support the skin. Place the scooped flesh into a mixing bowl.
- Mix filling: Into the potato flesh, stir (or mash) with butter, White Mountain yogurt, milk, cheese (reserving some for topping), parsley flakes, garlic-herb seasoning, salt, and pepper until creamy and well blended.
- Refill skins: Spoon the mixture back into the potato shells.
- Top & bake again: Sprinkle the reserved cheese over the filled potatoes. Return them to the oven and bake until heated through and cheese is melted and lightly browned, about 15–20 minutes.
- Serve warm & enjoy!
