Another dinner from my daughter the potato fan. Show the kids how to cut the whole potato to eat it including the skin, not just the filling, since most of the nutrients are in the skin. You can mix in a couple tablespoons of regular or turkey bacon bits but we usually leave them out. The recipe is easy to double. If your potatoes are large, set the oven to 400 and make sure they are tender before you empty them.
Twice Baked Potatoes
4 potatoes
1/4 C milk
1/4 C Greek yogurt or sour cream
1/2 C shredded favorite cheese, divided in half
2 T butter
1 crushed clove garlic
1/4 t sea salt or season salt
1/8 t ground black pepper
2 T chopped fresh chives or green parts of scallions
Preheat oven to 375. Poke a few holes in the potatoes with a fork and bake them for 1 hour.
Cut each potato in half lengthwise. Scrape out the insides into a mixing bowl, leaving about 1/4” of potato along the skin. Put the hollowed potato skins on a baking sheet. Add the rest of the ingredients (half the cheese) to the bowl and blend. Scoop the mixture back into the potato skins. Sprinkle with the remaining cheese. Bake 20 minutes to warm through filling.
