Monday, April 25, 2011
Twice Baked Potatoes
2 lbs. 3 oz. russet potatoes (3 medium)
6 TB butter
1/2 cup light cream
1 cup greek yogurt
2 TB chopped scallions (plus extra for garnish)
optional: 2 slices turkey bacon
salt and pepper
2. Let the potatoes cool once you take them out so that you can peel them. Discard the peels. The original recipe I looked at suggested I push the potatoes through a ricer, which is one cooking implement I don't have, so I just mashed my potatoes. I'm sure the dish wasn't as fluffy as it could've been, but it still tasted great, lumps and all!
3. While mashing, in a small saucepan over low heat, melt the butter and stir in the cream, warming through.