Twice Baked Potatos

For Sunday Lunch we served make-your-own salads with chicken and twice baked potatos. These were super easy, and you can assemble them the day before to cut down the preparation time. These are the slightly healthier version of the classic twice baked potato. This recipe is for a crowd. You can easily divide it by however many you will need.

Twice Baked Potatos

7 Baking Potatos

2 Single servings of Plain Greek Yogurt

2 Sticks of Butter Substitute (I use I can't believe its not Butter)

4 garlic cloves minced

2 cups of grated Cheddar Cheese

Salt and Pepper to taste

Wrap potatos in aluminum foil. Bake potatos at 450 degrees for 1 hour. Remove potatos from aluminum foil and let rest until cool enough to handle. Scoop out insides of potatos into a mixing bowl. Leave a small amount of potato so that potato skin shell stays intact. Add butter, greek yogurt, garlic, and a handful of cheese. Mix until smooth. Add mixture back into shells and top with the remainder of cheese. At this point you can cover these and stick them in the fridge until the next day or you can bake immediately. Bake potatos for 20-30 minutes at 400 degrees. Time will depend on if they were stored in refridgerator.

Okay these don't look great, but they taste great!