Gourmet Veggie Mama

Loaded Twice-Baked Potatoes

I am starting to love twice-baked potatoes. Not the smallest reason is that they are easy to make ahead and then finish off right before dinner time. When I saw Kitchen Treaty’s recipe for Greek yogurt and chive twice-baked potatoes, I wanted to try them ASAP, and then I stumbled on a baked potato casserole recipe on Pinterest, and the rest is history. I made my very own Frankenstein version combining these dishes, and it was perfect.

Loaded Twice-Baked Potatoes

The Greek yogurt, aside from adding creaminess to the filling, also packs a protein punch, and it’s tasty to boot. Add some sharp cheddar (I used Dubliner cheese leftover from my last twice-baked potato adventure, but any good sharp cheese will do), sautéed mushrooms and onions, and broccoli, and we’re in business. I would love to say that I served this as a put-together meal with a side salad or some roasted kale, but, alas, it was a busy night, and the fact that the potatoes already had veggies in the filling won out, and I just called it a complete meal in itself.

4.5 from 2 reviews
Loaded Twice-Baked Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 baking potatoes
  • 3 Tbsp butter, divided
  • 1 Tbsp olive oil, plus additional for oiling pan
  • 1 medium onion, chopped
  • 2 cloves garlic, minced or pressed
  • ½ cup mushrooms, chopped
  • 1 cup broccoli florets, chopped
  • 1 cup Greek yogurt
  • 1½ cups sharp cheddar, divided
  • salt and pepper to taste
  1. Preheat the oven to 400°. Lightly oil a large casserole dish, cut the potatoes in half lengthwise, and arrange then cut-side down in the dish. Bake for 15 minutes.
  2. Flip the potatoes, pierce them with a fork and bake for an additional 15 to 20 minutes, or until soft. Remove from the oven and set aside to cool. Lower the oven temperature to 350°.
  3. While the potatoes are cooking, caramelize the onion. In a large sauté pan, melt 1 Tbsp butter and 1 Tbsp olive oil and cook the onion over medium heat for until soft and translucent. Lower the heat and continue to cook, stirring occasionally, until golden brown.
  4. Return the heat to medium and add the garlic and mushrooms. Sauté for another 3 to 4 minutes. Add the broccoli and saute for a minute or two more.
  5. Once the potatoes are cool enough to handle, scoop most of the flesh out, leaving about ¼ inch so that the potato skin holds its shape, and place the insides in a large bowl. Add the remaining 2 Tbsp butter and the Greek yogurt and mash well.
  6. Stir in 1 cup of the cheddar and the onion-mushroom-broccoli mixture and mix well. Season with salt and pepper to taste.
  7. Scoop the potato mixture back into the potato skins, mounding over. Sprinkle with the remaining cheddar and arrange the potatoes in the same casserole dish.*
  8. Bake for an additional 10 to 15 minutes, or until heated through and the cheese is melted and starting to brown. Serve warm.
* If you want to make these ahead and finish baking them right before dinner, stop here and refrigerate the potatoes. Simply add about 5 minutes to the cooking time.


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9 Thoughts on “Loaded Twice-Baked Potatoes

  1. Those are mushrooms.
    In a baked potato.
    Those are MUSHROOMS.

    I’m drooling on my keyboard now, thanks.
    Jester Queen recently posted..Use your wordsMy Profile

  2. Those look terrific. My husband and I used to have potatoes one night a week and since we’ve had kids, we’ve sort of gotten away from that. Maybe for company!
    Tammy recently posted..Dinner and a PoemMy Profile

  3. Love the idea of using Greek yogurt.

  4. When my spouse is away, the baked potato unapologetically becomes the entire meal in our house. I just make sure to have plenty of leftovers to top it with, so everyone can customize the way they want.

    These look great, Lauren! I’m going to keep shrooms on hand for my potato, since the kids won’t eat them.
    kirsten@FarmFreshFeasts.com recently posted..Spam Musubi Chirashi Sushi [Food Bloggers Against Hunger]My Profile

  5. These look like a fabulous one-dish meal! The Greek yogurt and sharp cheddar sound great with the veggies.
    lisaiscooking recently posted..Asparagus Pesto with Herb PastaMy Profile

  6. Isn’t the Greek yogurt in there crazy good?! I am so happy my recipe helped to inspire. 😉 That baked potato casserole looks unreal, too! Wowza. Love your addition of mushrooms and broccoli. Now twice-baked potatoes are back on my mind, too.

  7. Pingback: Prime Rib and Twice Baked Potato Recipes and Instructions – Amazingly Tasty Spuds

  8. Jo McDougall on August 3, 2014 at 1:07 pm said:

    I really enjoyed this recipe, but found the initial baking time for the potatoes too short, and I was using fairly small potatoes, cut as instructed, and still under cooked at 35 minutes.
    Love your site and I look forward to trying more of our recipes!

    • Hi Jo, and thanks for your feedback! I’m betting it has something to do with how “thick” the potatoes are, if that makes any sense. I’ll test it out again the next time I use this recipe and add a note — I’m always trying to refine my recipes to make them better and more user-friendly!

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