Twice Baked Potatoes

Twice baked potatoes have a certain magic: crispy-edged shells holding a hot, creamy filling that’s been seasoned and mashed just the way you like it. This version uses nonfat plain yogurt in place of sour cream to mix into the mashed filling, giving it a similar tangy quality with less fat.

The first bake does the heavy lifting. Once the potato is fully cooked through, slice the top off rather than cutting the potato in half lengthwise. That top slice becomes a crispy potato skin snack on its own while you scoop and mash the interior. It’s the kind of cook-as-you-go perk that makes this recipe feel a little more considered.

Mash or beat the scooped potato smooth, fold in the yogurt and any butter or seasonings, then pack the filling back into the shells. Paprika over the top before the second bake does two things: it colors the filling a warm copper as it heats through, and it adds a gentle smokiness to every bite.

Kitchen Tips

• The first bake must go all the way through until the interior is completely soft. Undercooked potato won’t mash smoothly.
• Pack the filling slightly above the rim of the shell. It settles during the second bake.
• Add seasonings gradually when mashing and taste as you go. The yogurt is already tangy, so salt carefully.
• For the crispiest skins, rub the potato with a little oil and salt before the first bake.

Variations

• Loaded version: Mix in shredded cheddar cheese, chopped chives, and crumbled bacon with the filling before the second bake.
• Vegan: Skip the yogurt and butter and mash with olive oil and roasted garlic for a dairy-free version.