Greek-style twice-baked potatoes

Name: Greek-style twice-baked potatoes
Prep time: 5 min
Cook time: 57 min
Total time: 1 h 2 min
Ingredients: 20 oz Uncooked potato(es) 4 Idaho variety, scrubbed; 0.333 cup(s) Crumbled feta cheese at room temperature; 0.333 cup(s) Plain lowfat yogurt at room temperature; 1 Tbsp Regular butter melted; 1 Tbsp Chives freshly snipped

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Prep Time: 5 minutes

Cook Time: 57 minutes

Total: 62 minutes

Servings: 4

Cost: $3.39 /serving

gluten free vegetarian cheese

Ingredients

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20 oz Uncooked potato(es) 4 Idaho variety, scrubbed0.333 cup(s) Crumbled feta cheese at room temperature0.333 cup(s) Plain lowfat yogurt at room temperature1 Tbsp Regular butter melted1 Tbsp Chives freshly snipped

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Instructions

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Step 1

Preheat the oven to 425ºF. Bake the potatoes on the oven rack until a knife can easily pierce the center of each potato, about 45 minutes. Remove the potatoes and let cool slightly on a rack; reduce the oven heat to 375ºF.

Step 2

Split the potatoes in half horizontally (use oven mitts to protect your hands). Scoop out the flesh from each potato half, leaving a 1⁄4-inch-thick layer still in the shell. Transfer the potato flesh to a medium bowl.

Step 3

Add the feta, yogurt, butter, and chives to the potato flesh and mash well. Stuff the filling into the shells and arrange filling-side up on a baking sheet. Bake until the filling is hot in the center and the edges are lightly browned, about 12 minutes. Yields 2 potato halves per serving.