twice baked potatoes
This is a great family dinner dish. It looks like there are a lot of steps and it might take a long time, BUT, if you work with a cousin or an auntie and you have fast hands, the prep work is halved. Use nice big potatoes. Use oven mitts to cut the potatoes in 1/2 and to hold the 1/2 while you scoop it- potatoes gets firm again as they cool, so do it while they are hot! Don't let them cool with the flesh inside! And try different cheeses- at the family night we did an old aged cheddar. For myself, I used some goat feta and some firm gratable goat cheese with a bit of dill in the mix, too.
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prep time
30 Min
cook time
1 Hr 30 Min
method
Bake
yield
20 half potatoes
Ingredients
- 10 - whole russet potatoes
- 2 cups goat yogurt
- 1" bunch chives, garden fresh
- 1 bunch green onions
- 2 cups grated cheese
- - some salt and lots of pepper
- 1 bunch parsley
How To Make twice baked potatoes
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Step 1scrub and prick the potatoes. Bake for an hour or until soft.
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Step 2while they are baking, mix the rest of the ingredients together, saving 1 cup of grated cheese, chopping the greens, of course!
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Step 3cut the potatoes in 1/2, and scoop out most of the insides, leaving a bit to protect the skin. scoop them right out into the bowl of yogurt and greens. mash and stir it all up.
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Step 4start filling the potato shells with the mix, and then press some cheese on top. Put on a baking sheet and in 20-30 minutes they should be golden and bubbly : )
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Potatoes
Category:
Other Appetizers
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Soy Free
Method:
Bake
Ingredient:
Potatoes
Culture:
Canadian
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