Twice Baked Potatoes OAMC |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Once A Month Cooking is a great way to make a few of these potatoes, and freeze them individually. That way when you want a few, just take out what you want and thaw and bake. Ingredients:
4 large baking potatoes |
1/2 cup plain yogurt |
1/4 teaspoon garlic salt |
1/8 teaspoon pepper |
skim milk |
1/4 cup shredded sharp cheddar cheese |
2 tablespoons olive oil |
1 teaspoon kosher salt |
Directions:
1. Lightly coat potatoes with olive oil, and sprinkle with kosher salt.
2. Prick with a fork.
3. Wrap individually in foil.
4. Bake potatoes in a 425 degree oven for 40-60 minutes, or until tender.
5. Allow to cool for 10 minutes.
6. Cut in half and scoop out pulp leaving a 1/4 thick shell.
7. Mix pulp with remaining ingredients, except cheese. Add a tablespoon of milk at a time making sure that the mix is still very thick. The freezing process will make the mix softer.
8. Spoon the mixture into the shells, sprinkle with cheese and wrap individually with press-n-seal. Place in Freezer bag and freeze for up to 2 months.
9. To eat: Unwrap, thaw, and place uncovered on baking sheet. Bake at 425 degrees for 20 - 25 minutes or til lightly browned.
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