I have this thing for skyr, as evidenced by these posts. It seems to be becoming more popular than it used to be, or at least more well known and that makes me happy. It makes me happy because while I enjoy Greek yogurt, I 100% prefer skyr. I prefer 4% fat skyr even more.
My preference for skyr is because of it’s smooth, thick texture with a helluva lot more protein than it’s Greek counterpart. While technically a soft cheese, it can be found in the yogurt department of most grocery stores. In Canada, it’s a little more expensive than yogurt, so I imagine it’s the same elsewhere although I can’t be sure.
What I can be sure of is that I whole heartedly love these protein twice baked potatoes. While I don’t prescribe to the notion that everything we eat has to be pumped up with protein like diet culture often portrays, I do appreciate having a hefty protein boost when I’m not eating meat, which is often.
Whether you eat meat or not, enjoy these protein twice baked potatoes, sweet friends!
- 4 small/medium baking potatoes or two large
- ½ cup plain skyr 0% or, preferably 4%
- ½ cup whole milk. Bovine milk, to be exact.
- ½ tsp salt
- ¼ tsp black pepper
- 60-80g cheddar cheese, shredded
- 2 green onions, chopped
- seasoned salt
- 1 TBSP melted butter
- Preheat oven to 450F
- Wash and pierce potatoes with a knife or fork all over and place on the center rack of your oven and bake for 40-60 mins, depending on the size of your potatoes, or until the flesh is easily pierced with a fork.
- Slice potatoes in half and allow to cool briefly.
- Once cooled enough to handle, scoop the flesh out of each potato half, leaving some to hold the shape/support the filling.
- Scoop flesh in to a medium sized bowl and add skyr, milk, salt, pepper, ⅔rds of the cheese and most of the green onions, reserving some of the green part for topping. Mix until well combined then heap filling back in to potato shells and place on baking sheet.
- top with remaining cheese, melted butter and sprinkle generously with seasoned salt (if desired) place back in the oven.
- Bake for 10-15 minutes or until the cheese is melted and the potatoes are hot all the way through.
- Top with remaining green onions and serve warm, alongside whatever you desire! My personal preference is with a squirt of ketchup!