No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Twice-Baked Potatoes with Green Onions

  • servings: 4
Photography: Sang An




  • 4 medium russet potatoes, scrubbed
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup plain nonfat yogurt
  • 4 scallions, finely chopped
  • Pinch of coarse salt
  • Freshly ground pepper


  1. Step 1

    Preheat oven to 375 degrees. Place potatoes on a baking sheet. Prick top of each potato a few times with a fork, and bake until easily pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly, about 10 minutes.

  2. Step 2

    Using a serrated knife, cut off top one quarter of each potato, slicing lengthwise. Use a spoon to scoop flesh into a medium bowl, leaving a 1/4-inch border all around. Set shells aside. Mash flesh with a fork until smooth. Add remaining ingredients, and stir until combined.

  3. Step 3

    Refill shells with potato mixture. Cook until potato is soft and filling is lightly browned on top, 35 to 40 minutes. Remove from oven; serve immediately.

Martha Stewart Living, January 2003



Reviews (2)

  • MusicHistoryMom 11 Jun, 2011

    delicious.we ate these with steak. the slight sourness of the yogurt was a perfect balance for the meat (pan seared steak with blue cheese steak butter). the hubbie suggested a bit of shredded cheddar on the top after they come out of the oven, and it was just the thing.

  • dragonfinny 23 Nov, 2007

    I like the idea of this twice baked potatoes. I never tried with the scallions. I like to change the ricotta cheese for sour cream.