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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 535.2
  • Total Fat: 23.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 139.9 mg
  • Total Carbs: 70.1 g
  • Dietary Fiber: 8.8 g
  • Protein: 14.9 g

View full nutritional breakdown of Twice Baked Potato calories by ingredient
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Twice Baked Potato

Submitted by: RAINBOWACTIVIST

Introduction

I adapted this recipe from Macheesmo. This recipe counts one serving as one whole potato. If you're like me, you might find that you can only eat half a potato.

If you are not making 4 potatoes, be sure to adjust the ingredients accordingly.
I adapted this recipe from Macheesmo. This recipe counts one serving as one whole potato. If you're like me, you might find that you can only eat half a potato.

If you are not making 4 potatoes, be sure to adjust the ingredients accordingly.

Number of Servings: 4

Ingredients

    Yogurt Spice Paste

    - 3 cloves garlic, crushed
    - 1 Tablespoon chopped fresh ginger (about 2 inches)
    - 1 Tablespoon paprika
    - 1 Teaspoon salt
    - 1 1/2 Teaspoons ground coriander
    - 1/2 Teaspoon cumin
    - 2/3 Cups greek yogurt
    - 5 Teaspoons vegetable oil
    - Juice of half a lemon
    - 1/2 Cup sesame seeds

    Potato Stuffing

    - 4 large potatoes, just the insides
    - 1.5 Cups grated cheddar cheese
    - 4 Tablespoons Smart Balance Butter, melted
    - 2 Tablespoons cilantro, chopped
    - 2 green onions, chopped
    - 1 - 2 serrano chiles, seeded and chopped
    - 1 Tablespoon sesame seeds
    - Salt and pepper

Directions

First, bake the potatoes for 60 to 75 minutes in 350 degree oven.

Next, begin your yogurt paste: Add everything but the yogurt, oil, lemon, and sesame seeds if you are using them, to a food processor and pulse for a few seconds. Then you can add your yogurt, oil and lemon juice. You should end up with an incredibly strong, thick paste.

Finally, create the potato stuffing. This is easy - just toss all those ingredients in a large bowl. When the potatoes are finished baking, let them cool about 5-10 minutes and then cut them in half and scoop out the insides. Be sure to leave a bit of potato still in the skins so that they will support all the filling.

Finally, fill the potato skins with the stuffing and top with a thick layer of yogurt paste. Bake in a 350 degree oven for 30 minutes.



Number of Servings: 4

Recipe submitted by SparkPeople user RAINBOWACTIVIST.






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