Twice Baked Potatoes With Cheddar Cheese

Buttery and cheesy, Twice Baked Cheddar Potatoes are lightened with Greek yogurt, giving them just a hint of tangy-ness too!

5 from 16 votes

Twice Baked Potatoes With Cheddar Cheese

Twice Baked Potatoes With Cheddar are buttery and cheesy and Greek yogurt makes them extra creamy too. This potato recipe can be made ahead making it an easy potato side dish that's perfect for entertaining.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dish

Cuisine: American

Keyword: air fryer sweet potato recipe, cheddar potatoes, easy side dish, twice baked potatoes

Servings:

Calories: 412kcal

Author: Gwynn Galvin

Equipment

Ingredients

5 baking potatoes such as Idaho
2 teaspoons olive oil
1 teaspoon kosher salt divided
3/4 cup shredded cheddar cheese divided
1/2 cup plain Greek yogurt
3 Tablespoons butter melted
2 Tablespoons chopped parsley
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon paprika

Instructions

Preheat oven to 400F.
Rub potato skins with olive oil and sprinkle with 1/2 tsp. kosher salt. Arrange potatoes on baking sheet and bake 1 hour or until tender when squeezed. Let cool slightly.
Reduce oven temperature to 350F.
Cut potatoes in half horizontally. Scoop out potato to within 1/4-inch of skin. Discard skin from one potato. Arrange remaining potato shells on baking sheet.
In a mixing bowl mash scooped potato until smooth. Stir in 1/2 cup cheddar, Greek yogurt, butter, parsley, garlic powder, pepper and remaining 1/2 tsp. kosher salt until blended. Spoon mixture into potato skins. Top with remaining 1/4 cup cheddar and sprinkle with paprika.
Bake until potato is heated through and cheese is melted, 30 minutes.

Nutrition