twice baked potatoes

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By Christine Coles
from Vancouver, BC

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.

serves 20 half potatoes
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For twice baked potatoes

  • 10
    whole russet potatoes
  • 2 c
    goat yogurt
  • 1" bunch
    chives, garden fresh
  • 1 bunch
    green onions
  • 2 c
    grated cheese
  • some salt and lots of pepper
  • 1 bunch

How To Make twice baked potatoes

  • 1
    scrub and prick the potatoes. Bake for an hour or until soft.
  • 2
    while they are baking, mix the rest of the ingredients together, saving 1 cup of grated cheese, chopping the greens, of course!
  • 3
    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.
  • 4
    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 : )