New This Month

Twice-Baked Potatoes with Green Onions


Nonfat yogurt is used in place of sour cream in these twice-baked potatoes.

  • Servings: 4

Photography: Sang An

Source: Martha Stewart Living, January 2003


  • 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. 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. 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. 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.

Reviews Add a comment

  • 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.