One potato, two potato! These are awesome. I love baked potatoes, it's one of those carb things again. Twice baked potatoes are twice as nice. I kept seeing this container of Greek yogurt on the shelf in my fridge and was trying to think of something to do with it. I will confess right now, I do not like to eat Greek yogurt right out of the container. I could eat regular yogurt all day long and sometimes do but I don't like the texture of the Greek stuff, no matter how healthy it is. I do however, like to use it in the place of sour cream in recipes. I think it gives a great flavor and creaminess to dishes. So is the case with these potatoes. I had some lovely potatoes and thought the geek yogurt would be a fun thing to combine with the filling. Hope you enjoy!

Greek Yogurt Twice Baked Potatoes

2 large potatoes
5-6 oz container of Greek Yogurt (or sour cream)
4 Tbsp. milk
1/2 cup shredded cheese
salt & pepper to taste

Preheat oven to 400 F. Wash and scrub potatoes. Bake in the oven right on the rack for about 60-70 minutes. I like to bake them without foil because it gives the skin a nice crunch. Leave the oven on.
After they are baked, cut each potato in half and scoop out the filling leaving  the shells intact. Mash the filling with the yogurt and milk until it reaches the desired consistency. Stir in the cheese, salt, and pepper. Taste the filling to make sure it is seasoned the way you want it.
Scoop back into the shells and line them up on a baking sheet. Bake for about 25-30 minutes until the filling starts to get brown bits on the tops.