Tangy Twice Baked Potatoes



This simple side dish is a crowd pleaser.  I have never known anyone to be disappointed and the best part is these potatoes can be made in advance.  One might even argue they taste better the following day.  Milk can be substituted for the buttermilk but it won’t have the same zip!


Start by roasting 4 scrubbed russet potatoes with holes poked in them.  Russet potatoes are the best for baking.  The best technique involves rubbing each potato with a bit of olive oil and sea salt.  Bake directly on the oven rack at 400º for an hour.  The skins will be crisp and flavourful.


Once they potatoes have cooled, cut off the tops and carefully scoop out the insides.  If you do not feel comfortable scooping to the edge, leave a small layer of potato close to the skin as you don’t want to rip the potato skin.  Mash the insides in a large bowl with butter, buttermilk and Greek yogurt.  The tang comes from these ingredients.  Add salt and pepper to taste at this point as well.  You may also use the top layer of the potato to make potato skins.


Once you have the potato stuffing tasting good, add the rest of the ingredients.  I like a fully loaded potato so I add grated cheddar, green onions and a lot of bacon.  A whole package to be exact.

Once the ingredients are mixed together you can scoop them back into the potato skin and reheat them when you are ready to eat.  They require about 30 minutes in a 350º oven.


They make a perfect side for many dishes and are quite filling.  Served with a perfectly grilled steak is the way to go in my opinion.  A great twice baked potato should be fully bursting from the seams.


Tangy Twice Baked Potatoes

author: Eve@DivineDiuum


4 large russet potatoes (poked with a fork)

olive oil, salt and pepper to rub the potatoes with

3 Tbsp butter (unsalted)

1/2 C buttermilk

4 green onions chopped

1/2 C Greek yogurt (or sour cream)

1 package (8-10 slices) bacon, crisped and crumbled

1 C shredded cheddar (or melting cheese of your choice)

salt and pepper


1.  Rub oil mixture over potatoes and bake, uncovered in a 400º over for an hour.

2.  Once cooled, cut the tops off and carefully scoop out the inside into a large bowl so the potato skin doesn’t tear.

3.  Add buttermilk, butter, Greek yogurt and mash to a slightly thicker than mashed potato consistency.

4.  Mix in bacon, green onions and cheese and re-stuff into the potato.

5.  Salt and pepper to taste.

6.  Bake them at 350º for 30 minutes before serving.

Options: when adding bacon and cheese, try chives or blend some roasted garlic into the potato

Calories  481

Protein  20

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