This post was originally shared at Or So She Says.
I hated baked potatoes as a kid. Whenever my mom made them, they were met with groans and eye rolls. Poor Mom. Now, as so often happens as we get older, I’ve found that I love baked potatoes, especially twice baked potatoes.
These potatoes are a Southwestern-inspired twist on twice baked potatoes. Instead of the usual butter and sour cream, these guys have avocado and fat-free Greek yogurt.
So, they have lots of creamy, delicious filling, AND they’re healthy. Total win-win!
Southwestern Twice Baked Potatoes
- 4 medium baking potatoes
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup shredded cheddar cheese
- 1 tablespoon dry ranch seasoning mix
- 2 avocados
- 2 slices bacon cooked and crumbled
- Salt and pepper to taste
Bake potatoes until done. I like to rub the skin with olive oil and then sprinkle them with kosher salt before baking. I start the potatoes off in the microwave for 5 minutes and then finish them until fork-tender in a 350 F oven for 30 minutes.
Cut a slit lengthwise in the potatoes. Be careful as some steam and heat will be released. Scoop out the insides into a medium bowl, leaving a sturdy shell of potato and skin.
Add the yogurt, cheese, ranch seasoning, and avocado insides. Stir well to combine.
Stir in crumbled bacon, reserving 2 tablespoons.
Add salt and pepper to taste.
Scoop mixture back into potato shells.
Return potatoes to the oven, and bake for 10 minutes, or until mixture is warmed through.
To serve, top with remaining 2 tablespoons bacon.