twice baked potatoes

twice baked potatoesOk, so these potatoes are not one of the healthiest recipes I have on the blog, but they sure are tasty.  I believe that life, as well as food, is all about moderation and balance.  If you have balance, then you are living in the natural harmony of life.  To eat too healthy is actually not healthy.  Too much of one thing is not good for anyone.  Look at nature, when there is too much sun the plants don’t thrive because they need the rain as well. The key to life is balance.

These potatoes bring back happy memories every time I make and eat them.  My dad use to whip up a similar version of these potatoes every Easter and Christmas.  I use to help him out by scooping out the insides of the potatoes after they were baked, and then putting everything back in the skins after all the goodies were added to the potatoes.  It was pure comfort family cooking, but a happy memory in my heart, and one I still cherish.

What’s great about these potatoes or really any potato recipe, is that you can play with the recipe and add what you like to it.  You can add more or less cheese, more or less milk, some other greens, basically you are the creator here, so feel free to create. Another reason I love these potatoes is that they can be made and assembled ahead of time and then baked up later. They’re the perfect potato to bring to a dinner party or potluck.

twice baked potatoes:

makes 4 potatoes

  • 4 medium baking potatoes – I used russet potatoes
  • 1/2 cup plain Greek yogurt or sour cream - I have used both before, and both taste great.
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup milk – I use 1%
  • 1 teaspoon salt or more to taste
  • 1-2 bunches fresh chives, chopped
  • freshly ground pepper to taste
  • shredded parmesan cheese to top the potatoes
  • paprika to top the potatoes

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Pre-heat your oven to 425 degrees.  Wash and scrub the potatoes throughly with a brush, pat dry and prick each potato a few times with a fork.  Bake the potatoes directly on the oven rack for about 45-55 minutes, or until tender.

While the potatoes are baking, wash and chop up your chives and measure out your cheeses and milk.

When the potatoes are done baking, let them cool for a few minutes.  Using a small knife, cut a lengthwise slice from the top of each potato (see photo below). Discard the skin or make up some potato skins.

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Using a small spoon, gently scoop out the inside of each potato, leaving a thin shell. If the potato is still to hot to hold, use a dish towel or rubber glove to hold the potato.  Be sure to get out as much potato as possible without tearing through to the skin.  Put the potato pulp in the bowl of a standing mixer or regular bowl if you’re not using a standing mixer.

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Place the empty potato shells in a casserole or baking dish.

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Add the 3/4 cup of milk to the potatoes and on low speed use either a standing mixture, (using the paddle attachment) an electric mixer or just a plain old potato masher, mash or mix the potatoes together until they reach a smooth consistency.

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At this point you can use a spatula to mix in the remaining ingredients.  Add in the Greek yogurt or sour cream, mozzarella cheese, chives, salt and pepper to taste, and mix everything together.

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Using a small spoon, put the potato mixture back into the empty shells.  Make sure to push the mixture up against the sides and fill up and over the brim.

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Add to the top of each potato, some fresh parmesan cheese and then sprinkle on some paprika.

DSC_0014-2 You can cover and refrigerate the potatoes at this point if you’re making them ahead of time, or bake them off now.  Bake the potatoes in a 425 degree oven for 20-25 minutes or till lightly browned and warm inside.

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These potatoes are quite filling, so we usually cut them in half and share them. We then get two nights worth from 4 potatoes.  A great and easy weeknight dinner is serve these potatoes up alongside some green beans or broccoli rabe with shallots and a Niman Ranch uncured ham steak.

Like potatoes, then try these mashed potatoes with kale or roasted fingerling potatoes.

 

twice baked potatoes

twice baked potatoes

Ingredients

  • 4 medium baking potatoes - I used russet potatoes
  • 1/2 cup plain Greek yogurt or sour cream - I have used both before, and both taste great.
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup milk - I use 1%
  • 1 teaspoon salt or more to taste
  • 1-2 bunches fresh chives, chopped
  • freshly ground pepper to taste
  • shredded parmesan cheese to top the potatoes
  • paprika to top the potatoes

Instructions

Pre-heat your oven to 425 degrees. Wash and scrub the potatoes throughly with a brush, pat dry and prick each potato a few times with a fork. Bake the potatoes directly on the oven rack for about 45-55 minutes, or until tender.

While the potatoes are baking, wash and chop up your chives and measure out your cheeses and milk.

When the potatoes are done baking, let them cool for a few minutes. Using a small knife, cut a lengthwise slice from the top of each potato (see photo below). Discard the skin or make up some potato skins.

Using a small spoon, gently scoop out the inside of each potato, leaving a thin shell. If the potato is still to hot to hold, use a dish towel or rubber glove to hold the potato. Be sure to get out as much potato as possible without tearing through to the skin. Put the potato pulp in the bowl of a standing mixer or regular bowl if you're not using a standing mixer.

Place the empty potato shells in a casserole or baking dish.

Add the 3/4 cup of milk to the potatoes and on low speed use either a standing mixture, (using the paddle attachment) an electric mixer or just a plain old potato masher, mash or mix the potatoes together until they reach a smooth consistency.

At this point you can use a spatula to mix in the remaining ingredients. Add in the Greek yogurt or sour cream, mozzarella cheese, chives, salt and pepper to taste, and mix everything together.

Using a small spoon, put the potato mixture back into the empty shells. Make sure to push the mixture up against the sides and fill up and over the brim.

Add to the top of each potato, some fresh parmesan cheese and then sprinkle on some paprika.

You can cover and refrigerate the potatoes at this point if you're making them ahead of time, or bake them off now. Bake the potatoes in a 425 degree oven for 20-25 minutes or till lightly browned and warm inside.

http://www.marinmamacooks.com/2012/12/twice-baked-potatoes/

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{ 16 comments… add one }

  • Averie @ Averie Cooks December 19, 2012, 4:11 pm

    Now this would be my hubs’ dream MEAL (not side dish…meal!) right here! :)

    Reply
  • jackiegrandy December 19, 2012, 5:00 pm

    Yes, your hubby is a potato guy for sure!

    Reply
  • Sharon B. December 19, 2012, 4:58 pm

    That brings back great memories for me too! I haven’t made them in so long, you are inspiring me to make them again. :) I love what you said about balance and life. It’s so true! I once posted something about if we are what we eat, then I must resemble kale AND cupcakes. :)
    I got your comment you left on my post yesterday but I don’t know what happened to it. I so appreciated everything you said though. Everything! Shine on, girl! :) xoxo, Sharon

    Reply
  • jackiegrandy December 19, 2012, 5:02 pm

    Hi Sharon! Funny, because I would be a kale, cake and grape nuts sort of gal. Bummer about my comment getting lost on your last post! That was a long one and I’m not sure I could replicate it! Shine your bright beautiful light as well girl! xoxo,Jackie

    Reply
  • Sharon B. December 19, 2012, 11:21 pm

    Oh hey, I meant to ask you earlier if you were having problems with your pinterest pin count. My pins used to show the count but for the past week or so, it doesn’t any more. But I see yours on this post is working so maybe it’s just me. I know enough about computer html stuff to get me into trouble… :)

    Reply
  • Jackie @ Marin mama cooks December 19, 2012, 11:56 pm

    Hi Sharon! Pinterest is a pain right now. Everyone’s pin counts are down and have been for a little over a week now. They come and go as well. They were showing up for about an hour today and now they’re not showing up at all :( It’s kind of a bummer. I think they’re growing to fast and don’t know how to keep up. At least the pins that people pin work, but it’s always nice to see the pin counts grow, right? Pinterest is aware of the problem and they are trying to resolve it. Hopefully it will all be working soon :)

    Reply
  • Sharon B. December 20, 2012, 12:35 am

    Oh, now see? I’m glad I mentioned that! I just came back to your site and now see the pin count gone. Yes I agree, growing pains for them! Thanks Jackie!

    Reply
  • Gina Marie @ So Let's Hang Out December 19, 2012, 6:13 pm

    These look amazing. I am with you. Balance the brownies with the kale. The potatoes with the spinach. All is good. :) Can’t wait to try these. I am thinking sweet potatoes….maybe with some kind of bacon thing going on. I haven’t eaten breakfast yet so my food mind is a little intense. haha. :)

    Reply
  • Jackie @ Marin mama cooks December 19, 2012, 11:57 pm

    Hi Gina! Your idea sounds great and that’s what I love about potatoes, you can throw anything together and have it taste great :)

    Reply
  • Marina@Picnic at Marina December 20, 2012, 2:53 am

    Hi Jackie, this would be a meal for me: I can eat potatoes day and night. And with some tomato salad I’d be happy camper! :) Do you know that there is a potato diet? And people actually loose weight? I’ve heard of it, but never tried. :)

    Reply
  • jackiegrandy December 21, 2012, 7:58 pm

    Hi Marina. A potato diet? What’s next a chocolate diet? Hilarious and no, I have not heard of it :) I think I would go a bit insane eating potatoes non-stop. I like them but don’t love then that much :)

    Reply
  • Amanda December 20, 2012, 8:31 pm

    OMG these look awesome!! Katie is my potato girl, she is gonna flip
    when she sees this recipe!

    Reply
  • jackiegrandy December 21, 2012, 7:59 pm

    Yaay! Go Katie. They are super easy, and Katie could probably whip them up by herself.

    Reply
  • Mary December 20, 2012, 8:46 pm

    Oh my workd, these look simply beautiful! I love that you use yogurt – what a beautiful post!
    Mary x

    Reply
  • Michelle December 21, 2012, 7:09 pm

    Twice Baked Potatoes are my favorite! I use greek yogurt in mine too!

    Reply
  • angela@anotherbiteplease December 23, 2012, 8:53 pm

    my hubby loves loves twiced baked potatoes…his goto when we go out to dinner..and of course the loaded version…this is a nice reminder that I can actually make them at home….and score for wifey :-)

    Reply

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