Twice-baked potatoes with bacon, green onions and almonds

Prep Time 15 mins
Cook Time 1 hour 15 mins
Total Time 1 hr 30 mins

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

Yields 2


  • 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.


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