Stuffed Potatoes

Bake them until they feel firm

This recipe doesn't have a special story or any memories, I happened to find it on the internet and I revised it  a little bit and my family loves it !! I just wanted to share this  with all of you.

The original recipe was called " Twice Baked Potatoes" but I changed it to "Stuff Potatoes".

Ingredients of original recipe:

Large potatoes

If cooking for two you will need 4 potatoes

If cooking for 4 you will need 6 potatoes (2 potatoes a person )

1 pint sour cream

1/2 cup chives or chopped green onions

1 cup cheddar cheese

1/2 cup butter or margarine

Parmesan cheese

My ingredients for 6 large potatoes

Potatoes as above

1 pint of Greek plain yogurt

1 cup shredded Gouda cheese

1/2 cup of butter

1/2 cup green onions

4 tablespoons of olive oil

Parmesan Cheese

And my instructions:

Before you bake clean the potatoes. ( I use a sponge and scrub them under running water) get all the soil off the potatoes.

Bake them whole until the potatoes feel soft to your touch, once they are ready take them out and let them cool or else you wil not be able to handle them.

Cut them in half  and scoop out the potato, don't scoop out too much or you will ruin it.

Potato halves

Mash the potatoes in a pot

Once you have scooped out the potato, mash them very well in a bowl or a pot. I always prefer a pot, I find it more convenient.

Saute the green onions

Chop up your green onions and saute for about 5 minutes in 4 tablespoons of olive oil.

Drain and add them to your mash potatoes.

Shredded Cheese

Shred your cheese and add it to the mash potatoes, mash very well.

Keep mashing your potatoes

If they are mashed very well add your Greek yogurt, mash again and then fill your potato.

Filled potatoes

Sprinkle with Parmesan Cheese

Sprinkle with Parmesan cheese and they are read to bake at 356 for about 30 minutes or until brown.

From my table to yours :)