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Garlic Greens, Goat Cheese and Yogurt Twice Baked Potatoes

5 Russet potatoes
5 tablespoons plain yogurt
3 tablespoons soft goat cheese
2 garlic greens, washed and finely sliced
salt and pepper to taste

Wash the outside of the potatoes well, making sure to get all the dirt off. Using a fork, poke holes in the potatoes on all sides. Place in a oven, pre-heated to 350F. Allow to bake about 50 minutes or until the outside skin is kind of crispy and a fork pokes easily into the potato.

Remove from the potatoes from the oven and allow to cool enough to be able to touch it. Cut the top off, (you can find the top by letting the potato sit on a flat surface. Whatever side is up is the top.)

Take the top and cut it up and place in a bowl. Using a spoon carefully scoop out the potato and put in to the same bowl. Try to get as much of the inside potato out without tearing the skin. Add yogurt, goat cheese, green onion, garlic, salt and pepper to the bowl. Using a fork mix everything together and give it a taste. If it needs some more moisture add in more yogurt and mix again.

Place the potato shells on a baking pan. With your spoon, spoon the filling back into the potato skin shells until it’s mounded up. Rinse and repeat with the other potatoes. Put back in the 350F oven for another 20 minutes. The top should be getting some golden brown to it, if not turn on the broiler for about 3-5 minutes and keep a close watch so nothing burns :).

Serve hot.

Serves 5.

Recipe adapted from: