Tuesday, July 28, 2009

twice baked potatoes

i have made potatoes similar to these, but this time i decided to just make the recipe up as i go. because it depends on how many potatoes you are baking and also their size, there aren't really precise measurements. these are very easy, and you can just throw them together. if you want, you can make extras and freeze them.

I N G R E D I E N T S :

plain yogurt or sour cream
cheddar cheese
garlic powder (just a dash-it goes a long way)

D I R E C T I O N S :

preheat oven to 350 degrees. you can also bake them on a higher temperature if you want them to be done more quickly, but since i was going to be adding something else into the oven, i decided to just cook them on a lower temperature for longer.

wash potatoes and prick them with a fork. bake for 70-80 minutes, or until tender.

remove potatoes from oven, cut in half, and let cool for a couple of minutes.

remove pulp from potatoes with a spoon, and place in a bowl. reserve skins.

add yogurt or sour cream, cheese, butter, garlic powder, salt, and pepper to potato pulp, and blend together well. place mixture into a ziploc bag, and cut a small corner off of it so that you can squeeze the pulp back into the potato skins.

once potato skins are filled, top with chives and additional salt and pepper to taste.

place potatoes back onto a pan and finish baking in oven on 350 for just about 10 minutes.

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