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4 from 2 votes

Twice-Baked Potatoes

These twice-baked potatoes are twice as good as a regular potato and as a bonus, they are low in carbs, fat, and calories.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Appetizer, Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Kid-Friendly, Low-Carb
Servings: 8 people
Calories: 104kcal
Author: SkinnyMs.


  • 4 baking potatoes large, rinsed and scrubbed, recommend russet
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 1/2 cup Greek yogurt plain, fat-free
  • 1 tablespoon milk low-fat
  • 3/4 cup sharp cheddar cheese reduced-fat, shredded
  • 1 tablespoon green onion thinly sliced


  • Preheat oven to 400 degrees.
  • Using a fork, pierce potatoes once on each side, about 1/2" deep. Rub the outside of each potato with olive or canola oil, about 1/2 teaspoon per potato. Sprinkle a little kosher or sea salt on potato skins. Place potatoes on a cookie sheet and bake until tender, approximately 1 hour.
  • Cut each potato in half lengthwise. Scoop out the potato and place in a medium mixing bowl. Leave a thin layer of potato behind to prevent skins from tearing. Add 1/4 teaspoon paprika, black pepper, salt to taste, yogurt, milk, 1/2 cup cheese, and green onion to potato. Use an electric mixer or potato masher to combine ingredients.
  • Evenly divide potato mixture into shells, sprinkle with remaining cheddar cheese and paprika. Return potatoes to the oven and bake 15 minutes.


Serving: 1each | Calories: 104kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 87mg | Fiber: 1g | Sugar: 2g |
SmartPoints (Freestyle): 3