The secret ingredient that gives it the zip is Greek Yogurt Dip. This one to be precise: Oikos French Onion Dip.
Tangy Twice Baked Potatoes
4 large Russet baking potatoes
1/2 cup Oikos French Onion Dip
1/2 cup sour cream
1/4 soft butter
1/4 cup milk
1 cup shredded sharp cheddar cheese
1/2 tsp garlic salt
pepper to taste
1/2 cup real bacon bits
chopped green onion
Bake potatoes in oven or microwave until done. Allow to cool 10 minutes. Preheat oven to 350.
Cut each potato in half lengthwise and carefully scoop out cooked potato. Leave a thin layer of potato inside skins.
Place cooked potato, Oikos dip, sour cream, butter, milk, cheese and seasonings in a large bowl. Mix well with an electric mixer. Spoon potato mix into shells, mounding slighty. Top with additional cheese, bacon bits and green onion.
Bake at 350 for 20 minutes. Serve hot. Leftovers freeze well.
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