Twice Baked Potato
photo by SaffronMeSilly
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
8 potato halves
- Serves:
- 6-8
ingredients
- 4 medium potatoes (russets are the easiest for handling, but I prefer the taste of red potatoes or yukon gold. With a l)
- 1 1⁄2 tablespoons olive oil
- 1⁄4 cup feta cheese, crumbled (reduced fat is fine)
- 1⁄4 cup mozzarella cheese, shredded (reduced fat is fine)
- 1⁄3 cup plain nonfat yogurt
- 2 tablespoons mayonnaise (I prefer Duke's, and reduced fat is fine)
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons fresh snipped chives or 2 teaspoons dried chives
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1⁄2 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
directions
- Wrap potatoes in aluminum foil and bake at 400 for 45 minutes to an hour (until cooked through).
- Reduce heat to 375.
- Meanwhile cut potatoes in half lengthwise.
- Scoop inside of potatoes into a large bowl, making sure to leave about 1/4 an inch of potato on the skins.
- In bowl combine remaining ingredients and mash potato mixture to desired smoothness (i prefer mine a little lumpy). If mixture is too dry, add more yogurt or a little milk until you achieve desired creaminess. Also, feel free to vary the herbs and spices to your own personal taste.
- Scoop potato mixture back into skin shells. Place potato halves on baking sheet and bake for 12-15 minutes or until top starts to turn golden.
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RECIPE SUBMITTED BY
<p>In general, cooking is a passion and a hobby. I love to try new recipes and I love it even more when a new recipe comes out spectacular. I work full time, and am a wife and mother, so sometimes cooking becomes a chore. I try to keep it fresh by planning out the week in meals, trying a new recipe a week, and cooking enough to freeze dinners for those evenings with a tight schedule.</p>