For my dad: Favourite twice-baked potatoes

It’s not Fathers’ Day in Australia today but it is in other countries so I’m dedicating this one to my dad 🙂

I’m sure you all have recipes like this one. The recipes that don’t even have names but which everyone in the family knows – in this case “those potatoes that mum always makes”.

When I was approached by the folks at the Earth Fresh Marketing Department wondering if I would like to participate in a campaign for Klondike Rose Potatoes, (a version of) this recipe was the only one I was ever going to make. Because why reinvent the wheel?  Also, the Klondike Rose is a beautiful pink-skinned variety with lovely golden flesh and I knew this recipe would help those pretty colours shine!  Earth Fresh are looking for an original recipe featuring the Klondike Rose potato and invited 20 bloggers to submit their ideas.  The winner will be decided by the EarthFresh Marketing Department and will receive a Kitchenaid Food Processor and a $300 grocery gift card.  Second and third places will also be awarded grocery gift cards.

These are the simplest twice-baked potatoes ever and whilst I know *everyone* seems to have a favourite recipe for these babies, I urge you to try this one. The combination of bacon, green onions and almonds as a filling is unusual but it really works. Instead of using cream to mash the potatoes, I used Greek yogurt which made them lovely and creamy with a slight tang.  It’s the perfect meal all by itself, with a green salad.

Yield: 2

Twice-baked potatoes with bacon, green onions and almonds

Klondike Rose twice baked potatoes with bacon green onions Greek yogurt almonds and cheese in a white dish on a checkered napkin

The ultimate twice-baked potato - stuffed with bacon, green onions, almonds and cheesy mashed potatoes with Greek yogurt.

Prep Time 15 minutes
Cook Time 30 minutes
Inactive Time 1 hour
Total Time 1 hour 45 minutes


  • 2 Klondike Rose potatoes
  • 2 rashers bacon, finely diced (reserve a little for garnish)
  • 2 tablespoons butter
  • 1/4 cup Greek yogurt
  • 1/3 cup Gruyère cheese, grated (reserve a little for garnish)
  • 1/3 cup flaked almonds (reserve a little for garnish)
  • 3 green onions, finely sliced (reserve a little for garnish)
  • Salt and pepper to taste


  1. Preheat oven to 350˚F.
  2. Place potatoes directly on oven rack and bake for about an hour.
  3. Meanwhile, fry the bacon cubes until not quite crispy.
  4. Cut a largish lid off the potatoes and scoop out flesh (be careful they are hot!).
  5. Mash the potato with the butter, Greek yogurt, cheese, salt and pepper and mix till well combined.
  6. Add the bacon, cheese, almonds and green onions.
  7. Stuff the potato shells with the mashed potato mixture, pressing the filling into the shell.
  8. Top with remaining bacon, onions, almonds and cheese.
  9. Bake at 350˚F for 10-15 minutes or until the cheese on top is bubbling and the inside is hot when a skewer is inserted.
  10. Serve with a green salad.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !


Go on – make these for your dad. It won’t be the last time you do!


Disclosure: I received a Klondike Rose potato pack which included fresh potatoes, promotional materials and a grocery store gift card to offset the costs associated with recipe development in exchange for one post and an original recipe. I was not compensated in any other way for writing this post (but if my recipe wins the contest, I might be!) and all opinions are my own.


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22 thoughts on “For my dad: Favourite twice-baked potatoes”

  1. Twice baked potatoes were a favorite in our house when we were growing up too. Today I can’t load them with the fattening things I did as a teenager. I too use yogurt and find I like it better because it’s lighter and then I don’t feel as guilty about eating a teen treat.

  2. I love stuffed potatoes and yours looks delicious. I like to stuff the skin with a bunch of spinach and then load the potato back in and bake again. Yum.

  3. What I likd about these, was the added texture the almonds provided.

    They also reheat next day in a microwave (ahem, lunch in the canteen at work) remarkably well.

  4. I’ve never made these! I don’t think I’ll have access to these potatoes but I’ll definitely apply the recipe to those that I can get my hands on! Thanks Mardi 🙂 Hope you win!

  5. Note from the “Dad” referred to above. These are great and, I warn you, moreish.
    Thanks Mardi… but perhaps more appropriately dedicated to mum.

  6. I love baked potatoes and often and cheese, bacon and sour cream with some chives. I really love that you used Greek yogurt with these and I can imagine the flavour and added texture the almonds gave them. Great idea…I may just skip my cheese!

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