Savory Twice-Baked Potatoes
Garlic and non-fat Greek yogurt add tang.
- 1 Russet Potato Baked
- 5 oz Non-fat Greek Yogurt
- 1/2 tsp Pepper
- 1/2 tsp Minced Garlic
- 1/2 tsp Salt
- 1/2 tsp Grated Parmesan
- 1/2 tsp Dried Parsley
Bake the potato about 50 minutes at 350 degrees F. When cool enough to handle, slice the potato in half, lengthwise. Scoop out the inside into a mixing bowl, leaving about 1/4″ of potato along the peel.
With an electric mixer, beat the inside of the potato with the minced garlic, salt and pepper, and yogurt. Do not overbeat, but it should be the consistency of mashed potatoes.
Spoon the mashed potatoes back into the skin. Sprinkle with Parmesan cheese and parsley, and return to the oven to bake for 10 more minutes. Serve warm.
If the potato mash is too thick, add a splash of milk to thin it. I estimate each potato half to be 2 WW points.