Recipe: Twice Baked Potatoes

Preheat oven to 350F.

  • 6 small red potatoes, whole
  • 1 Tbsp. olive oil
  • sea salt

Rub potatoes with olive oil and sprinkle with sea salt. Bake 350F for 40 minutes.

Meanwhile, mix together the following ingredients and set aside.

  • 1 Tbsp. softened butter
  • 1/4 c. low-fat plain Kefir (plain yogurt or sour cream should work too)
  • 2 oz. freshly grated parmesan
  • 1 large garlic clove, minced
  • sea salt & cracked pepper, to taste

Remove potatoes from oven and let rest for a few minutes (till cool enough to handle). Turn heat up to 400F. Cut each potato in half lengthwise, scoop out middle, leaving 1/8″ to 1/4″ rim around potato. Add potato middles to the cheese mixture. Mash and spoon into potato shells.

Bake at 400F for 15 more minutes, until golden brown.

Top with 1 Tbsp. finely chopped fresh parsley leaves. Serve warm!

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One response to “Recipe: Twice Baked Potatoes

  1. Pingback: Weekly Basket and Recipes! | My Journey to Lean

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