🔹 Quick Snapshot

  • Servings: 4
  • Prep Time: 15 min
  • Cook Time: 1 hr 10 min
  • Protein: ~12–15g per serving (with Greek yogurt & cheese)
  • Great For: Satisfying side dish, meal prep, holidays, post-workout carb reload

🥔 Ingredients:

  • 4 medium russet potatoes, scrubbed clean
  • 1 cup shredded cheddar cheese (or a cheese blend)
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/4 cup milk (any kind)
  • 2 tablespoons butter
  • 2 tablespoons chopped green onions or chives
  • Salt & pepper to taste
  • Optional: crumbled turkey bacon or grilled chicken for added protein

👩‍🍳 Instructions:

  1. Preheat oven to 400°F (200°C).
    Pierce potatoes with a fork and place directly on the oven rack.
    Bake for 45–60 minutes until tender.
  2. Let potatoes cool slightly, then slice them in half lengthwise.
    Scoop out the insides carefully into a bowl, leaving a thin layer inside the skins.
  3. Mash the potato flesh with Greek yogurt, butter, milk, salt, pepper, and half of the shredded cheese.
  4. Spoon the cheesy mixture back into the potato skins. Top with remaining cheese.
  5. Place on a baking sheet and bake again for 15–20 minutes until golden and bubbly on top.
  6. Top with green onions or optional protein (like turkey bacon) before serving.

🔁 Variations:

  • High-Protein Boost: Add a scoop of unflavored protein powder or mix in cottage cheese
  • Make It Spicy: Add jalapeños or pepper jack cheese
  • Low-Fat Version: Use light Greek yogurt and low-fat cheese

🧊 Storage & Reheat:

  • Fridge: Up to 4 days in an airtight container
  • Freezer: Wrap in foil and freeze up to 2 months
  • Reheat: Oven at 350°F for 15 minutes or microwave in 2-minute bursts

❤️ Personal Touch:

I used to make these with sour cream and butter — now I use Greek yogurt and load up with extra cheese and protein. They taste like comfort food but fuel you like a boss.
Perfect with grilled chicken or steak on the side!