Photo of Greek-style twice-baked potatoes by WW

Greek-style twice-baked potatoes

Total Time
1 hr 2 min
5 min
57 min
Make updated twice baked potatoes with a Greek twist. A baked potato shell is stuffed with a mixture of potatoes, yogurt, feta cheese, butter and chives. If you prefer a classic version, use shredded extra-sharp cheddar in place of the feta cheese. Yogurt makes a nice substitute for sour cream and adds a great texture. For an even prettier presentation, mix the potato flesh and other ingredients in a zip-top freezer bag. Cut off the corner and pipe into the potato shell.


Uncooked potato(es)

20 oz, 4 Idaho variety, scrubbed

Crumbled feta cheese

cup(s), at room temperature

Plain lowfat yogurt

cup(s), at room temperature

Unsalted butter

1 Tbsp, melted


1 Tbsp, freshly snipped


  1. Preheat the oven to 425ºF. Bake the potatoes on the oven rack until a knife can easily pierce the center of each potato, about 45 minutes. Remove the potatoes and let cool slightly on a rack; reduce the oven heat to 375ºF.
  2. Split the potatoes in half horizontally (use oven mitts to protect your hands). Scoop out the flesh from each potato half, leaving a 1⁄4-inch-thick layer still in the shell. Transfer the potato flesh to a medium bowl.
  3. Add the feta, yogurt, butter, and chives to the potato flesh and mash well. Stuff the filling into the shells and arrange filling-side up on a baking sheet. Bake until the filling is hot in the center and the edges are lightly browned, about 12 minutes. Yields 2 potato halves per serving.