What's On the Side: Twice-Baked Potatoes

Ordering a twice-baked potato is my favorite indulgence when eating at our local supper club. I mean, why get a plain baked potato when you can get one stuffed with cheesy goodness? Last week, D requested a meat-and-potatoes dinner for his birthday, and he specifically asked for twice-baked potatoes on the side. Of course I couldn't say no! These twice-baked potatoes are full of buttery and cheesy flavor. Sauteing the green onions in the butter helps to lend them a slightly caramelized flavor, and thus lessens the "bite" that raw onions sometimes have. If you're feeling extra-indulgent, I'd recommend adding a bit of chopped crispy cooked bacon to the potatoes; we'd eaten bacon with our breakfast that day, so I figured we'd already met our bacon allowance for the day.

Twice-Baked Potatoes (printer-friendly version)
makes 4 servings

olive oil
fine sea salt
freshly ground black pepper
4 medium russet potatoes, scrubbed and dried
4 green onions, chopped
4 tablespoons unsalted butter
1/2 teaspoon fine sea salt
3 tablespoons plain non-fat Greek yogurt
1/2 cup grated cheddar cheese, plus more for topping the potatoes
2-3 tablespoons chopped fresh chives

1. Preheat the oven to 400 degrees.
2. Poke the potatoes all over with a fork. Rub the potatoes with olive oil, then sprinkle generously with salt and pepper. Place on a baking sheet and bake in the oven for one hour, or until a toothpick inserted into the potatoes comes out easily. Remove from the oven and let cool for at least 15 minutes.
3. Once cool enough to handle, carefully slice the top quarter off each potato. Use a fork to spoon the potato flesh into a bowl (leave about a 1/4-inch of flesh remaining around the edges of the skin so that the potatoes don't collapse). Don't forget to spoon the flesh from the cut-off tops, and then discard the skins.
4. Melt the butter in a small sauce pot over medium-high heat. Once the butter has melted, add in the chopped green onions and saute until lightly browned. Remove from the heat and carefully pour into the bowl with the potatoes. Stir to combine. Stir in the sea salt, yogurt, and cheese.
5. Spoon the mashed potatoes back into the potatoes, completely filling the potato shells. Once they are filled, mound any remaining mashed potatoes on top. Sprinkle each potato with extra cheddar cheese (about 2-3 tablespoons per potato).
6. Bake in the oven for 15 minutes, or until the cheese has completely melted. Garnish with chopped chives and serve.

(adapted from this No Recipes recipe; check out the post for great step-by-step photos)


  1. TBP remind me of my mom. Not that she looked like one, but you know... GREG


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