Posted in Dinner

Ultimate Twice Baked Potatoes

Stuffed with cream cheese, bacon, Parmesan, Greek yogurt, and a sprinkling of broccoli, these loaded potatoes hit the spot. They also pair nicely with a luscious, green salad. Hot and ready in 20 minutes, your family will love you.  

Ultimate Twice Baked Potatoes

By: Bekie

1/2 cup cream cheese softened

1/4 cup bacon crumbled 

2 tbsp softened butter

1/2 cup Greek yogurt (Faga) or sour cream

1 tsp Onion powder

1 tsp Garlic salt

Cracked pepper

Dash of Cayenne 

1/2 cup fresh grated Parmesan. 

1/2 cup of broccoli (cooked & processed)

10 slices of white cheddar cheese, or Swiss

Directions:

To save time, I microwaved 5 large potatoes in a Potato bag on the potato setting (lazy right?). If you don’t have a potato bag, wrap the potatoes in a damp paper towel. 

Once cooked through (about 6-7 min), cut the potatoes in half and assemble on an oiled baking sheet. 

 

Using an ice cream scoop, scoop the center of the potato out into a large bowl.

 
 Add in the butter, yogurt, cream cheese, and seasonings. Then add in Parmesan, bacon, and broccoli. 

Scoop two scoops into each potato. Then smooth it down.

   

 
Top with your favorite sliced cheese. I used both white cheddar and Swiss. 

  

Bake on 375 for 10 minutes. Then broil for 2 minutes until cheese is golden.

   

   

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