Reviews Add Rating & Review 35 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
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Gallery Twice-Baked Potatoes with Greek Yogurt Credit: Anna Wiliiams Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional) Coarse salt and freshly ground pepper
Cook’s Notes Regular yogurt may not be substituted; it will separate during baking. To bake this in one dish, spoon the potatoes into an eight-inch square baking pan, and bake for 40 to 45 minutes.
Gallery Twice-Baked Potatoes with Greek Yogurt Credit: Anna Wiliiams
Recipe Summary Servings: 8
Gallery
Twice-Baked Potatoes with Greek Yogurt Credit: Anna Wiliiams
Twice-Baked Potatoes with Greek Yogurt
Credit: Anna Wiliiams
Twice-Baked Potatoes with Greek Yogurt
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
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 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional) Coarse salt and freshly ground pepper
Directions
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.
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.
Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving.
Cook’s Notes Regular yogurt may not be substituted; it will separate during baking. To bake this in one dish, spoon the potatoes into an eight-inch square baking pan, and bake for 40 to 45 minutes.
Cook’s Notes
Regular yogurt may not be substituted; it will separate during baking. To bake this in one dish, spoon the potatoes into an eight-inch square baking pan, and bake for 40 to 45 minutes.
Reviews
Add Rating & Review 35 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
Reviews
Add Rating & Review 35 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
Add Rating & Review
35 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
35 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
35 Ratings 5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
5 star values: 9 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
All Reviews for Twice-Baked Potatoes with Greek Yogurt
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Twice-Baked Potatoes with Greek Yogurt
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
