Garlic Twice Baked Potatoes

Growing up I loved when my grandma made twice baked potatoes! I’ve never even attempted to make them myself, but I’m not sure why because they are delicious and well worth the little bit of extra work! I love garlic with anything, but especially with potatoes so I knew I had to incorporate it into these. These are the perfect side to serve this summer with burgers!

Ingredients -

5 Yukon gold potatoes

3 pieces of bacon

3 minced garlic cloves

1 tbsp. + 1 tsp. avocado oil

1 green onion chopped fine

1/4 cup plain greek yogurt

1 tbsp. butter

1/4 cup mild cheddar shredded cheese

Salt and Pepper

Instructions -

Preheat oven to 400°F. Place bacon on a parchment lined baking sheet and bake for 20 minutes or until crispy. Transfer bacon to a paper towel and pat the extra grease off of it, then chop it into small pieces. Place the potatoes in a dutch oven and fill with water until the potatoes are covered. Place on the stove top and bring water to a boil, let boil about 15 minutes or until they can easily be pierced with fork. Drain potatoes, cut in half width wise and let cool. While those are boiling, sauté the garlic in 1 tsp. of avocado oil over medium heat for about 2-3 minutes.

When the potatoes are cool enough to handle use a spoon to gently scrape out the inside of the potato into a large bowl, leaving a little around the edges so that they are still sturdy enough to stand. Place the skins upside down on a parchment lined baking sheet and brush with 1 tbsp. avocado oil, and then flip back over so that they are ready to be stuffed.

Use a potato masher to mash the potatoes, and then add the garlic, yogurt, bacon, onion, butter, cheese, and salt and pepper to taste. Mix well and put the filling in each potato skin, then place back in the oven to bake for 20 minutes at 350°F. Top with added green onion and enjoy!