Twice Baked Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Looking for a delicious make-ahead Easter recipe? Look no further. This twice baked potato recipe is a winner. It is easy to prepare for a large crowd and has rather minimal expenses on your wallet.
Ingredients
  • 4 potatoes, scrubbed
  • ½ cup milk (I used soy milk)
  • ½ cup (130g) Greek yogurt
  • 1 cup (60g) parmesan cheese, grated
  • ½ tablespoon freshly chopped rosemary
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped green onions, both green and white parts
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 350°F.
  2. Place the potatoes directly on the oven rack and cook for one hour, or until soft when pierced with a fork. When the potatoes are done let them cool for 10 minutes.
  3. Cut the potatoes in half lengthwise, scoop out the soft potato filling leaving some around the edges so it doesn’t tear the skin. Put the filling into a bowl and add: milk, Greek yogurt, half of the parmesan cheese, rosemary, extra virgin olive oil, half of the green onions and salt. Mix with a hand mixer until smooth, adding more milk if needed.
  4. Scoop the filling into each potato shell and top with the remaining parmesan cheese and green onions.
  5. Put the potatoes in a baking dish and bake for another 20-25 minutes until hot and the cheese has melted. Top with additional green onions, if desired.
Recipe by Italicana Kitchen at https://italicanakitchen.com/twice-baked-potatoes/