Double Baked Cheesy Potatoes

March 27, 2012


Woohoo! It's spring break!

Last week, we battled sickness around here with 4 of the kids.  The kids are feeling much better, however, Mr Plain and I are a bit under the weather.  Nothing too serious, just enough to kinda bug you. Mild colds is a good way to put it. Oh well, it was to be expected, right?

Now, potatoes.

This is another one of my mom's recipes. She has made these forever and gave me the recipe years ago in an attempt to get me to make them myself. I finally decided to give them a try. Mashed potatoes or just regular baked can get a bit dull, so, these, are a bit of a change.

They aren't to tough to make, but, take a bit of baking time, so, start them early. Also, be sure to let you baked potatoes cool about 15 minutes or so before you start scooping. You will avoid burning yourself and they still should be warm enough to make the task a bit easier.  



Double Baked Cheesy Potatoes

by Table for Seven
Prep Time: 01:00
Cook Time: 00:40
Ingredients (Serves: 8-10)
  • 6 mediums size russet baking potatoes
  • 1/2 cup (1 stick) butter
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup plain Greek yogurt
Instructions
Preheat oven to 400 degrees. Bake potatoes for approx 1 hour or until fully cooked. Remove and let them cool for 15-20 minutes. They will be easier to handle.
Reduced oven temperature to 350 degrees.
Line a rimmed baking sheet with foil. Spray foil with non stick cooking spray.
Cut potatoes in half and scoop out insides. Set shells aside.
In a mixing bowl, potatoes and butter. Add in Greek yogurt. Fold in 1/2 cup of cheddar cheese.
Fill shells with potatoes mixture and sprinkle with remaining 1/2 cup of cheese.
Place on baking sheet and bake for 30-40 minutes.

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