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Home Page Side Dishes Twice Baked Potatoes

Twice Baked Potatoes

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Healthy Way:

  • 1 large russett potato, scrubbed clean
  • 1 tablespoon of olive oil
  • Salt and Pepper
  • 2 tablespoons of greek yogurt
  • Splash of milk (optional)
  • 1/2 tablespoon of chives, chopped
  • 1 small zucchini, chopped

Microwave Instructions:
Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a microwave-safe plate and rub with olive oil and top with salt and pepper. Cook, on high, for 10 minutes.

While the potato is cooling, add the diced zucchini to a microwave-safe bowl, a teaspoon of olive oil and salt and pepper and cook for 5 minutes.

When the potato is slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts into a small bowl. Add the yogurt and splash of milk and mash until nice and creamy. Fold in the chives and zucchini. Add salt and pepper to taste. (Note: I added a good amount of salt until I was satisfied.)

Add the mixture back to the potato skin and cook in the microwave for another 2 minutes.

Oven Instructions:
Preheat oven to 400F. Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a baking sheet and rub with olive oil and top with salt and pepper. Bake for 50 minutes to an hour. You can tell when the potato is cooked if a fork easily enters.

While the potato is cooling, cook up the diced zucchini. In a small skillet add a tablespoon of olive oil, diced zucchini, salt and pepper. Should be done cooking in 3-4 minutes. Set aside.

When the potatoes are slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the yogurt and splash of milk and mash until nice and creamy. Fold in the chives and zucchini. Add salt and pepper to taste. (Note: I added a good amount of salt until I was satisfied.)

Place in the oven for another 5-7 minutes.

Cheesy/Bacon-ey Way:

  • 1 large russett potato, scrubbed clean
  • 1 tablespoon of olive oil
  • Salt and Pepper
  • 1 small dollop of butter
  • Splash of milk
  • 1 tablespoon sour cream
  • 1 handful of cheddar, grated and divided
  • 1 strip of bacon, cooked and chopped
  • 1 tablespoon jalapeno, diced

Microwave Instructions:
Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a microwave-safe plate and rub the potato with olive oil and top with salt and pepper. Cook, on high, for 10 minutes, or until completely cooked.

While the potato is cooling, take a microwave-safe plate and cover with 2 paper towels. Add the bacon strip to the center and top with one more paper towel. Cook, on high, for 3-4 minutes.

When the potatoes are done and slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the butter, milk and sour cream and mash until nice and creamy. Fold in the cheddar and jalapeno. Add salt and pepper to taste.

Add the mixture to the potato skin, top with a small handful of cheddar and chopped bacon. Place in the microwave for another 2 minutes, or until cheese is melted.

Oven Instructions:
Preheat oven to 425F. Using a fork, puncture several holes all over the potato. This will ensure that it won’t explode as it cooks. Place the potato on a baking sheet and rub with olive oil and top with salt and pepper. Bake for 50 minutes to an hour. You can tell when the potato is cooked if a fork easily enters.

While the potato is cooling, cook up the bacon in a small skillet, until crispy.

When the potatoes are slightly cooled, using a knife, slice off the top, lengthwise and scoop out the potato guts and into a small bowl. Add the butter, milk and sour cream and mash until nice and creamy. Fold in the cheddar and jalapeno. Add salt and pepper to taste.

Add the mixture to the potato skin, top with a small handful of cheddar and chopped bacon. Place in the oven for another 10 minutes, or until cheese is melted.