| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 large russet potatoes, skin washed and patted dry
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 3/4 cup whole-fat plain Greek yogurt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 2 scallions, finely chopped (white and green parts)
- Kosher salt and freshly ground black pepper
- 3 tablespoons salted butter, melted
- 1/2 cup heavy cream or milk
- 1 1/2 cups shredded Italian cheese blend
- 1/2 cup of the yogurt mixture, from above
- Kosher salt and freshly ground black pepper
Instructions
- For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
- For the yogurt mixture: While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
- For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
- Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 634 |
| Total Fat | 45 g |
| Saturated Fat | 23 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 110 mg |
| Sodium | 871 mg |
Reviews
If you follow the recipe as it’s written these are the best twice baked potatoes I’ve ever had. It’s now permanently in my faves… delicious!
Made these with fresh basil, cilantro, chives, parsley & dried dill (because it was all I had). This is a keeper recipe and will be making again!
Takes a long time to make, so I ended up putting the potatoes in the microwave for a few minutes to help speed up the process. But the end result is delicious!
Especially if you have an herb garden make these now. They are so good!!! My 95 year old mother watches The Kitchen every week and I am her caregiver from Sunday until Tuesday. When I got to her house a couple weeks ago, she asked me if I had seen The Kitchen and Sunny’s twice baked potato recipe. I had and I have now made the recipe twice. I am saving it as a summer recipe when I can go to my yard and snip all the herbs I need!!
These were absolutely fantastic. I dare any fine steakhouse to top these!! My cheeses of choice were a combo of swiss and gruyere
cheeses in the potato and topped with a smidge of mild cheddar .
cheeses in the potato and topped with a smidge of mild cheddar .
Very good and a nice change-up from traditional twice baked potatoes. I can see expanding this using different herb combinations to pair with a main or take it in a different direction – bacon-garlic-blue cheese anyone? Thanks Sunny.
Wow! So delicious!! All the herbs really put a twist on a classic and it was a great way to use up my bursting herb garden. A new hubby favorite!
Delicious, would make it again.
I agree with zcomic06. It is a peeve kf mine…You add no value to this if you have not made the recipe. Make the recipe then comment & rate it.
I haven’t made these yet but plan to tonight. Can I use sour cream instead of yogurt?