TWICE-BAKED POTATOES WITH GREEK YOGURT

TWICE-BAKED POTATOES WITH GREEK YOGURT image

Yield 8 servings

Number Of Ingredients 6

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Ingredients

4 russet potatoes (3 pounds), pricked all over with a fork
4 ounces (1 stick) unsalted butter
3/4 cup heavy cream
2 cups reduced-fat (2 percent) Greek yogurt, room temperature
2 Tbspn minced fresh chives, plus 2-inch pieces for garnish (optional)
Coarse salt and freshly ground pepper

Steps:

1. Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly 2. Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper 3. Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins 4. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving

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Radhe Sham

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Great recipe! I made these potatoes for a party and they were a huge hit. Everyone loved them.

Sijuade Ayade

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These potatoes were so easy to make and they turned out so well! I love the combination of Greek yogurt, cheese, and bacon. I will definitely be making these again.

Sultan Zeb

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I made these potatoes the other night and they were a huge hit with my family! The Greek yogurt gives them a nice tangy flavor, and the cheese and bacon add a nice richness. I will definitely be making these again.

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