Friday, April 27, 2012

Greek Yogurt Twice Baked Potatoes

Did you know you can substitute Greek yogurt for sour cream in recipes? It's true and it made me oh so happy to learn that.

B and I have not been eating clean. I did really well for one day and then quit. It takes a little more planning than I've had time for this week,  I am determined to start again on Monday. We have been eating a lot more fruits and veggies and have given up white flour and processed foods so I guess we're taking baby steps to clean eating.

On Tuesday, I thought I'd try making twice baked potatoes but I was curious to see if we could substitute greek yogurt for sour cream so I googled it. Here's the recipe I used and modified so it didn't have bacon.


And I screwed it up royally. 

Apparently I didn't put the four whole potatoes I started with far enough into the center of the oven so after an hour, they still weren't done cooking. I put them back in and maybe I overcooked them because the skin was sticking to the flesh and I ended up peeling the skin off all but this one potato. (Remember, I started with four whole ones.) Making these potatoes proved to Boyfriend just how little I know about cooking.

They ended up being really good and just a little sweet, but I'm still disappointed that we had to eat them way after we were finished with the rest of our food and we only ended up with one good potato.We ate so late the Bambinos didn't even get any.

I cut everything by about 1/2 to a 1/3 since I ended up with so much less than I intended. I kind of just eyeballed it.

  • 4 large baking potatoes
  • 1 cup Greek Yogurt
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add Greek Yogurt, milk, butter, salt, pepper, 1/2 cup cheese. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese.
  4. Bake for another 15 minutes.
I love knowing I can add Greek Yogurt to things because I know it's so healthy for you but I still don't love it unless it's mixed with stuff.

4 comments:

  1. i am sorry your potatoes didn't work out!!! But they still look ultimately delish! and I am so happy to hear you don't do bacon! I will not eat any pork products ever! I will definitely have to try this!

    thanks!!

    and I am obsessed over your boys! they are the most cutest, adorable, precious, perfect little 'bambinos' i have ever seen!

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  2. I love Greek yogurt--I just ate it for breakfast with granola and strawberries. I substitute it for sour cream in just about everything I'd use sour cream for! We ate it on black bean soup the other night, I put it on tacos, etc. Yum! I try to eat a lot of it since I don't eat meat and Greek yogurt has so much protein.

    Now I'm fantasizing about twice baked potatoes. I've never made them but oh my goodness they're good.

    ReplyDelete
  3. Look delicious! I need to try this to sometime. You can check this link for more Greek Yoghurt recipes.
    Good luck!

    ReplyDelete
  4. nice posting.. thanks for sharing.

    ReplyDelete

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