Twice Baked Potatoes
Ok, 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
Pre-heat your oven to 425 degrees. Wash and scrub the potatoes thoroughly 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.
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.