Twice Baked Potatoes
Ingredients
- 4 large russet potatoes
- 1/2 cup milk, I used 2 percent
- 1/4 -1/3 cup butter or margarine, softened
- 1/2 tsp sea or kosher salt or to taste
- 1/4 tsp black pepper or to taste
- 1 tsp onion powder
- 1/4 tsp turmeric
- 1/4 cup finely chopped scallions/green onions or 2 tablespoons chives
- 1/4 cup plain Greek yogurt or reduced fat sour cream
- 3/4 - 1 cup mild shredded cheddar cheese, I used 2 % reduced fat
- additional sour cream or Greek yogurt for topping
Instructions
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1.Bake potatoes as directed http://pamsdailydish.com/how-to-make-the-perfect-baked-potato/
2.When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher. Then, switch over to a hand held mixer.
3.Add milk slowly and beat on low speed. Trying to get all the lumps out.
4.Add butter, salt, pepper, onion powder and turmeric. Beat slowly then turn to medium high. Whip until smooth and fluffy. Add yogurt. Beat on slow to incorporate.
5.Stir in cheese and scallions.
6.Scoop out potato mixture into shells. Place on cookie sheet.
7.Bake at 400 degrees for about 20 minutes. Take out and add a little cheese on top. Put back in for 5 minutes just for the cheese to melt.
8. Top with additional yogurt or sour cream and enjoy the creamy, cheesy yumminess!