Twice Baked, Stuffed Potatoes

This is another Matty Matheson inspired recipe.  Have you guys looked him up yet??!  Anyway, they came out totally bangin’ and I can’t wait to make these again.  They weren’t too labor-intensive, but they do take some time to cook, so definitely make sure you work that into your schedule

Twice Baked, Stuffed Potatoes


  • 6 potatoes, washed
  • 3 tablespoons coconut oil
  • 2 sticks salted butter, softened
  • 1 cup bacon bits (make your own!)
  • 1 cup plain greek yogurt
  • 1 cup cheddar or jack cheese (or a mix)
  • 1/2 cup almond milk or coconut milk
  • 2 teaspoons salt
  • 1 head broccoli- top shaved off and the rest chopped small
  • freshly ground black pepper


  • Preheat your oven to 400 degrees F.  Pierce your potatoes a few times with a fork.  Place your potatoes on a baking sheet.  Rub with coconut oil.  Bake for 1 hour.
  • Place the butter in a large mixing bowl and add the bacon bits and yogurt.  Add the chopped broccoli, cheese.  Stir to combine.
  • Remove the potatoes from the oven once cooked and lower the temp to 350.
  • Cut each potato in half lengthwise.  Gently scrape out the insides into the bowl with the other fillings, being careful not to tear the skin.  I found leaving a small rim around the potatoes to be extremely helpful to keep them intact.  Lay the hallowed out shells back on the baking sheet.
  • Smash the potato insides into the butter, bacon, yogurt, cheese, broccoli mixture.  Add the milk, then season with s&p.  Fill the shells with the filling.  Top with extra cheese and broccoli shavings.  Pop them back in the oven for 15-20 minutes.  Serve and enjoy!

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