Saturday, April 4, 2015

Twice Baked Potatoes

There is something so wonderfully warm, comforting and filling about a baked potato! They are the perfect accompaniment to meatloaf on a chilly, winter day. You can eat your potatoes in a simple fashion...with butter, sour cream and some Wildtree Garlic Galore. Or you can dress them up by twice baking them. There are infinite combinations to create twice baked potatoes ~ here are a few to enjoy.

Garlic & Herb Twice-Baked Potatoes
Serves 4

4 potatoes
1 tablespoon butter
About 3 tablespoons milk
1 tablespoon Wildtree Garlic & Herb Blend
1/2 cup (2 ounces) shredded cheddar cheese

Bake the potatoes at 400 degrees for 45 minutes. Cut the potatoes lengthwise into halves. Scoop the pulp from the potatoes into a bowl, reserving the shells. Add the butter and desired amount of milk to the pulp and mash. Add the Garlic & Herb Blend and mix well. Spoon the mixture into the reserved shells and sprinkle with the cheese. Arrange on a baking sheet.
Bake at 350 degrees until the cheese is bubbly.
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Twice Baked Potatoes
Serves 4

2 russet potatoes
½ cup shredded cheddar cheese
½ cup Greek yogurt
1 tablespoon butter, melted
2 tablespoons Wildtree Red Bell Pepper & Garlic Blend
2 tablespoons scallions, diced
½ teaspoon black pepper, divided
Preheat oven to 400°F. Rinse the potatoes and poke each a few times with a fork. Bake for about 1 hour or until knife tender. When cool enough to handle, slice each potato in half lengthwise. Scoop out the insides and place into a bowl. Leave about ¼ inch thick “shell” for the potatoes. Places shells back onto the baking sheet.

Mash potatoes in the bowl to desired consistency. Add in ¼ cup cheddar cheese, Greek yogurt, Red Bell Pepper & Garlic Blend, melted butter, scallion, and ¼ teaspoon black pepper; stir to combine. Divide filling among potato skins. Top with remaining ¼ cup cheddar cheese.
Happy, healthy cooking!
Jen Warr

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