Twice Baked Potatoes with Bacon and Cheddar

  • Author: Jenna
  • Cook Time: 50 m
  • Total Time: 50 m
  • Yield: 8 1x


These twice baked potatoes are weight watcher friendly and loaded with cheese and topped with bacon!



  • 4 medium Russet potatoes  or baking potatoes, scrubbed
  • Salt and Pepper 
  • Cooking Spray 
  • 1/4 low fat 1% milk
  • 1/2 cup nonfat plain Greek Yogurt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/4 cup grated Fat-Free cheddar cheese, divided
  • 3 slices of cooked bacon


  1. Set or preheat the air fryer to 400°F.
  2. Spray the potatoes with cooking spray and season with salt and pepper. Place the potatoes inside the basket and air fry the potatoes for 30- 40 minutes. Let the potatoes cool slightly so they are cool enough to scoop the insides out. 
  3. Oven: Preheat oven to 425 degrees. Pierce potatoes with a fork several times and place on a baking sheet. Bake until potatoes are tender and brown for about 50 – 60 minutes. Let cool for about 15 minutes until comfortable to handle.
  4. Halve the potatoes lengthwise and scoop the inside of the potato into a bowl leaving skins intact.
  5. Add milk, 3/4 cup of cheddar,  yogurt,  and pepper. Stir and mash with a fork to desired consistency. Spoon mixture back into potato skins and sprinkle with the remaining cheese on top. Top with cooked bacon.
  6. Oven: Return to the baking sheet and heat until warmed through for about 15 minutes.
  7. Air Fry: Place them back in the air fryer for 8 minutes or until the cheese is melted and gooey. 
  8. Garnish with chopped scallions and chopped bacon.


myWW points: Blue 6; Green 6;  Purple 1 (1 baked potato ) 

  • Category: Appetizer
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 potato

Keywords: air fryer twice baked potatoes