From the Kitchen: Twice Baked Potatoes

 

Twice Baked Potatoes

Ingredients:

  • 6 large Russet potatoes
  • 1/4 lb. grated cheddar
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup cream
  • 1 tsp. dill weed
  • 1 tbsp. minced fresh Italian parsley
  • 4 tbsp. unsalted butter
  • 2 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. chives, minced
  • 1/2 tsp. sea salt (or to taste)
  • freshly ground black pepper
  • paprika, for sprinkling
  • olive oil
  • coarse salt

Preparation:

 Preheat oven to 400°F. Scrub and wash potatoes Dry with a paper towel and rub with olive oil; sprinkle with sea salt. Bake potatoes in oven for about an hour, or until fork tender.

Cut an oblong hole in the top of the potato. Try to preserve the cut out top. Using a spoon, scoop out as much of the potato pulp as you can, leaving the side walls intact. Return the shells to the hot oven for another 10 minutes to crisp. Meanwhile, mash the potato pulp using a potato masher, adding butter, salt and pepper, garlic, onion, cream, yogurt or sour cream, cheddar (save a little cheese for the top) and other seasonings.

Spoon the mixture into the potato shells until heaping full and return them to the oven. Sprinkle tops with cheese and paprika. Bake in 425°F oven (on top rack) until tops are golden and bubbly, about 10 minutes. Sprinkle with parsley and serve. Makes 6 servings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: