Twice-Baked Potatoes
Cheesy and creamy, twice-baked potatoes are elevated. Make with full-fat yogurt for a local twist!

  1. Preheat oven to 400F.
  2. Prick potatoes with fork, toss with olive oil, and put on baking sheet. Bake for 1hr in oven until soft.
  3. Meanwhile, dice and fry bacon in a skillet over medium heat until crispy. Transfer to paper towel to drain.
  4. When potatoes are done and cool enough to handle, slice in half and scoop out insides with a spoon. 
  5. Put potato insides in a large bowl and add yogurt, milk, and butter. Whisk together until smooth (an immersion blender or food processor can expedite the process).
  6. Add salt, pepper, and most of grated cheese. Stir to combine.
  7. Fill potato skins with filling and place on baking sheet. Sprinkle with remaining cheese and bake until cheese is golden and slightly crispy (about 20 min).
  8. Top with bacon, chives/scallions, and paprika. Enjoy!