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Stuffed Potato Skins  5 large potatoes (baking or just Yukon gold)
1 Cup shredded white cheddar cheese
½ Cup plain yogurt
1/8 tsp. black pepper
½ tsp. kosher salt
Paprika
1 green onion
1. Make a slit in both ends of the potatoes and bake in the oven for one hour at 350 degrees.
2. When potatoes are soft, slice them in half.
3. With a spoon scoop out the meat of the potato (without ripping the skin) into a medium sized mixing bowl, reserve the skins from 4 potatoes.
4. To the potato, add the yogurt, 1/2 cup of cheese, pepper, salt and a pinch of paprika.
5. Mix together with a fork making sure to only incorporate the ingredients and not over mix. You want texture.
6. Place the potato skins, empty side up, in a shallow baking pan that will keep the skins close together so they do not fall over.
7. With a spoon fill the skins with the potato filling.
8. Top each potato with a little bunch of finely chopped green onion.
9. Top with the remaining cheese, then sprinkle a little more paprika over each potato.
10. Bake for 10 minutes at 350 degrees, then broil for 2 minutes or until the tops are golden brown.
Serve hot.
We like these potatoes with our “Breaded Chicken” or by themselves for lunch.
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