Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Twice-Baked Potatoes with Green Onions 2.8 (9) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Servings: 4 Nonfat yogurt is used in place of sourcream in these twice-baked potatoes. Ingredients 4 medium russet potatoes, scrubbed ¾ cup part-skim ricotta cheese ½ cup plain nonfat yogurt 4 scallions, finely chopped Pinch of coarse salt Freshly ground pepper Directions 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. 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. 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. Rate it Print