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Loaded Baked Potato #MadeWithChobani


Have you ever dreamed a dream of delicious, hearty baked potatoes topped with Whole Milk Plain Chobani Greek Yogurt? …no? Don’t be shy! We know there are other folks out there like us: people who fantasize about all the ways to incorporate Greek Yogurt into meals. Luckily, the options are endless.

Chobani makes for a simple yet delicious sub for SO many ingredients. You can easily swap out milk, butter or eggs for Chobani and get the same, delicious results.

Since there’s nothing more rewarding than indulging in an old family recipe, and topping it off with something lighter than sour cream, we whipped up a classic baked potato to showcase Greek Yogurt as a topper.

Hop in the kitchen and let us know what you think!



Loaded Baked Potatoes with Chobani Greek Yogurt

V.4 Yield: 4 servings

Kosher salt, to taste

4 large russet potatoes (about 12 ounces each)

2 tbsp vegetable oil

½ C grated cheddar cheese

¼ C crumbled cooked bacon

1 bunch chives, thinly sliced

½ C Whole Milk Plain Chobani Greek Yogurt

1. Heat the oven to 475 degrees F. Pour enough salt onto a baking sheet to make a bed for the potatoes. Prick the potatoes all over with a fork, rub with the oil, and arrange on the bed of salt. Bake until the skin is crisp and the flesh is tender, about 45 minutes.

2. Using a small knife, make a lengthwise slit along the top of each potato. Squeeze the ends of each potato and push them towards each other—this will push the flesh out of the top of the potato. Load the potatoes up with cheese, bacon, chives and Chobani.