Twice Baked Potatoes
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.
10whole russet potatoes
2 cgoat yogurt
1" bunchchives, garden fresh
1 bunchgreen onions
2 cgrated cheese
·some salt and lots of pepper
How to Make Twice Baked Potatoes
- scrub and prick the potatoes. Bake for an hour or until soft.
- while they are baking, mix the rest of the ingredients together, saving 1 cup of grated cheese, chopping the greens, of course!
- cut 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.
- start 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 : )