From the Kitchen: Twice Baked Potatoes


Twice Baked Potatoes


  • 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


 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.


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