Twice Baked Potatoes

Twice Baked Potatoes

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Christine Coles


This is a great family dinner dish. It looks like there are a lot of steps and it might take a long time, BUT, if you work with a cousin or an auntie and you have fast hands, the prep work is halved.
Use nice big potatoes.
Use oven mitts to cut the potatoes in 1/2 and to hold the 1/2 while you scoop it- potatoes gets firm again as they cool, so do it while they are hot! Don't let them cool with the flesh inside!
And try different cheeses- at the family night we did an old aged cheddar. For myself, I used some goat feta and some firm gratable goat cheese with a bit of dill in the mix, too.


☆☆☆☆☆ 0 votes

20 half potatoes
30 Min
1 Hr 30 Min


  • 10
    whole russet potatoes
  • 2 c
    goat yogurt
  • 1" bunch
    chives, garden fresh
  • 1 bunch
    green onions
  • 2 c
    grated cheese
  • ·
    some salt and lots of pepper
  • 1 bunch

How to Make Twice Baked Potatoes


  1. scrub and prick the potatoes. Bake for an hour or until soft.
  2. while they are baking, mix the rest of the ingredients together, saving 1 cup of grated cheese, chopping the greens, of course!
  3. cut the potatoes in 1/2, and scoop out most of the insides, leaving a bit to protect the skin. scoop them right out into the bowl of yogurt and greens. mash and stir it all up.
  4. start filling the potato shells with the mix, and then press some cheese on top. Put on a baking sheet and in 20-30 minutes they should be golden and bubbly : )

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