Twice Baked Potatoes
A perfect accompaniment to steak or chops. The yogurt and spice filling is just as tasty as old fashioned cheese, butter or sour cream fillings, but with a lot less fat. They are also nice with a salad for a light, yet filling meal.
|2||tbsp||chives (fresh or dried)|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|1⁄2||tsp||ground black pepper|
Preheat oven to 350°.
Scrub potatoes under water, being careful not to rub the skin off.
Pierce each potato a few times with a fork, then place in preheated oven for 1 hour.
When you remove the potatoes from the oven, they should give a bit when squeezed.
If not, just cook for an additional 10 minutes.
Cut an oval hole in the top of the potato that will be large enough to easily insert a small spoon.
Carefully scoop the contents of the potato into a bowl, trying not to break the skin.
Mash potatoes and blend yogurt, chive, salt and pepper.
Put the potato mixture back into the potato skins and replace the top.
Bake for 20-30 minutes.
Turn the oven up to broil for the last 5 minutes - this will cause the tops to puff up and the potato to turn golden brown and crispy.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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