If you need a delicious side to go with a fresh of the grill steak, rotisserie chicken, pork or beef roast, then give this twice baked potato recipe a try. Creamy and flavorful, this is the ultimate comfort food side dish.
- 6 medium russet potatoes
- 1/3 cup/80 mL plain greek yogurt
- 1/3 cup/80 mL milk (add more if needed)
- 4 ounces cream cheese
- 1/3 cup/80 mL sharp cheddar cheese, grated
- 2 medium spring onion, finely chopped (reserve 1/4 to garnish)
- 4 slices of cooked bacon, chopped (reserve 1/4 to garnish)
- 2 tablespoons/30 mL parmesan cheese, grated
- 1 tablespoon/15 mL room temperature butter
- 1/2 teaspoon/2.5 mL salt
- 1/4 teaspoon/1.25 mL white pepper
- 1/4 teaspoon/1.25 mL garlic powder (optional)
- Wash and dry potatoes. Pierce each one multiple times with a fork. Place onto a baking sheet and bake for 40-45 minutes at 375 degrees. If using larger potatoes, extend the time to 50-55 minutes.
- To test for doneness, pierce with a fork. If it is tender and goes right through, the potatoes are done. Remove from oven and let potatoes cool for 15 minutes or so before handling.
- Slit potatoes vertically, but only cut halfway through. Carefully scoop out 3/4 of the cooked flesh. You do not need to remove all of it and should leave some behind to help keep the potato shells sturdy.
- Add the scooped out portion into a large bowl. Add the yogurt, cream cheese, butter and milk. Using a hand held mixer, blend ingredients together. Use more milk if needed.
- Add remaining ingredients, except for the reserved portions of bacon and spring onion listed above. Use a spoon to combine the ingredients. Taste for salt.
- Scoop equal portions into the 6 potato shells. Garnish with reserved bacon and spring onion. Return potatoes to a 425-degree oven for 10-12 minutes. Once the potatoes begin to form a slightly golden crust, remove from oven and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||9 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|