Best 3 Greek Yogurt And Chive Twice Baked Potatoes With Optional Bacon Recipes
Tantalize your taste buds with our delectable Greek Yogurt and Chive Twice-Baked Potatoes, an irresistible culinary creation that seamlessly blends creamy indulgence with a symphony of savory flavors. These potatoes, meticulously hand-picked for their perfect size and shape, undergo a delightful transformation, emerging from the oven with a crisp, golden-brown exterior that yields to a fluffy, cloud-like interior. Experience the harmonious union of tangy Greek yogurt, aromatic chives, and a medley of zesty spices, culminating in a symphony of flavors that dances on your palate. Elevate your culinary journey by adding crumbled bacon, a crispy, salty complement that adds an irresistible crunch and smoky depth to each bite. Dive into this culinary masterpiece and let the richness of the Greek yogurt, the freshness of the chives, and the optional indulgence of bacon captivate your senses. Prepare to embark on a taste sensation that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
TWICE-BAKED POTATOES WITH YOGURT
Great side for chicken or steak. Serve 1/2 potato each, or for heartier appetites, a whole potato each.
Provided by Mikekey *
Categories Potatoes
Time 2h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F.
- 2. Scrub and wash potatoes very well using a vegetable brush. Dry with a paper towel and rub with olive oil; sprinkle generously with coarse sea salt.
- 3. Bake potatoes in oven for about an hour, or until fork tender. Allow potatoes to cool until they can be handled but are still hot; about 10 minutes.
- 4. Using a knife, cut an oblong hole in the top of the potato. (You may need a clean dish towel or mitts to handle the potatoes.) Using a spoon, scoop out as much of the potato pulp as you can, leaving the side walls intact. Scrape the pulp out of the tops you cut off, too, and discard the "lid".
- 5. Return the shells to the hot oven for another 10 minutes to crisp.
- 6. Meanwhile, mash the potato pulp using a potato masher, adding butter, salt and pepper, garlic, onion, cream, yogurt , cheddar (save a little cheese for the top) and chives. Taste and adjust seasonings.
- 7. Spoon the mixture into the potato shells until heaping full and return them to the oven. Sprinkle tops with remaining cheese and paprika.
- 8. Bake in 425°F oven (on top rack) until tops are golden and bubbly, about 10 minutes -
- 9. Sprinkle with parsley and serve.
TWICE-BAKED POTATOES WITH GREEK YOGURT
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and adds a delightful tangy note.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly.
- Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper.
- Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving.
BAKED POTATOES WITH YOGURT AND SOUR CREAM
Steps:
- Preheat the oven to 350 degrees F.
- Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
- Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
- When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
Tips:
- Choose the right potatoes: For the best results, use medium to large russet potatoes. These potatoes have a high starch content, which makes them ideal for baking and gives them a fluffy texture.
- Bake the potatoes until they are tender: To ensure that the potatoes are cooked through, bake them for at least 60 minutes, or until they are easily pierced with a fork.
- Let the potatoes cool slightly before handling: This will make them easier to handle and prevent them from breaking apart.
- Use a sharp knife to scoop out the potato flesh: This will help to create a clean and even cavity for the filling.
- Be generous with the filling: Don't be afraid to load up the potatoes with your favorite fillings. The more filling, the better!
- Top the potatoes with cheese: Cheese is a classic topping for twice-baked potatoes, and it adds a delicious cheesy flavor.
- Bake the potatoes until they are heated through: Once the potatoes are filled, bake them again until they are heated through and the cheese is melted and bubbly.
Conclusion:
Greek yogurt and chive twice-baked potatoes are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that your family and friends will love. So next time you're looking for a quick and easy meal, give these twice-baked potatoes a try!
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