Yogurt Twice Baked Potatoes

Yogurt Twice Baked Potatoes

Yogurt Twice Baked Potatoes

Yogurt Twice Baked Potatoes

Here is a good meatless Friday night dinner. Make sure to scrub potatoes well and rub with a bit of olive oil before baking. These potatoes go nicely with a green salad.


4 Medium Baking Potatoes (6 to 8 Ounces Each)

Olive Oil

1/2 Cup Plain Yogurt

1/2 Teaspoon Garlic Salt

1/2 Teaspoon Freshly Ground Pepper

2 Tablespoons Milk

3/4 Cup Finely Shredded Cheddar Cheese

3 Tablespoons Chives

Preheat your oven to 425 degrees. Scrub potatoes thoroughly with a brush and then pat dry. Prick potatoes with a fork. Rub potatoes with olive oil. Place potatoes in oven for 40 to 60 minutes until tender. Remove from oven and let stand for 10 minutes. Cut a lengthwise slice off top of each baked potatoes. Throw away skin from slices and put pulp in a medium-size bowl. Very carefully scoop pulp out of potatoes and add pulp to bowl. Mash potato pulp with an electric mixer on low speed. Add yogurt, garlic salt, pepper, and milk. Beat until smooth. Stir in grated cheese and chives. Divide mashed potato mixture among potato shells. Place in a 2 quart baking dish. Place back in oven and bake for 20 minutes until light brown. Remove from oven and sprinkle with additional chives if desired. Serve warm. Serves 4

© Victoria Hart Glavin



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