Friday, August 16, 2013

Twice Baked Potatoes


I recently blogged about how I love to use Greek Yogurt in a lot of different recipes. The same can be said for plain yogurt as well. I needed plain yogurt to make donuts, but still had some leftover and didn't want it to go to waste. So, I went searching. And I found some amazing recipes on Stonyfield's website

This recipe for Twice Baked Potatoes is really easy. It's not a quick recipe though, so planning ahead is needed. Just FYI. 

Here's the link to the recipe on Stonyfields page.

What you will need:
-3 or 4 large potatoes (Their recipe calls for 4, but I've made this same mixture for 3)
-chives
-1 cup of plain yogurt
-salt and pepper to taste

After scrubbing and washing your potatoes, pierce each one a couple times with a fork. 

Place in oven safe dish and bake at 350 degrees for 1 hour. 
(If potatoes do not give a little when squeezed after the hour, bake for an additional 10 minutes)

Once out of the oven, let the potatoes cool for a couple minutes. You will be handling them and that's hard, if not impossible when they are hot. 

Once they've cooled a little bit, cut an oval out of the top of the potato (big enough for a spoon to fit in). Save the top part of the potato that you carve out. You will use it later. 


Scoop out the contents from the middle of the potato into a bowl. 

Mash the potato contents. 
Blend in yogurt, chives, salt and pepper. 


Put this mixture back into the potatoes.


Replace the tops that you initially cut out. 


Bake at 350 for 20-30 minutes. 
In the last 5 minutes, turn the oven to broil so the tops will get crispy. 


Voila! Now you have Twice Baked Potatoes. Really not that hard, just takes a while to make. But in the end, it's totally worth it. 












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