Twice baked yogurt potatoes
Twice baked yogurt potatoes
Ingredients
- potatoes
- butter
- yogurt
- cheddar cheese
- chives, or pesto
Instructions
- Bake your potatoes in a 400 degree oven until they are soft, but hey, before you do, score them down the center, so they are easier to bake.
- How long? I have no idea what size potatoes you got, but it’s going to take atleast 30 minutes, maybe one hr, so you just pierce them every now and then, to check that they are soft.
- Split your baked potatoes in half. Keep em neat, cause we are going to stuff them back together. Place the scooped out potato mixture in a large bowl,
- add butter, about 2 tablespoons per 1 cup of potato, and stir until butter is melted. Season with salt and pepper. Stir in 2 tablespoons of yogurt per one cup of potato, same amount of grated cheddar cheese, chopped chives, and/or a squeeze of pesto. If you want to get decorative at this point, you can use a piping bag to squeeze the potato mixture back into the potato, or if you want to go more country style, just spoon it into the empty potato shells. The stuffed potatoes can be made ahead and chilled at this point. When ready to serve, bake until nice and crispy on top, in a 450 degree oven for 10 to 12 minutes.