Twice-Baked Potatoes with Green Onions
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Martha Stewart Living, January 2003
- Yield Serves 4
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Ingredients
- 4 medium russet potatoes, scrubbed
- 3/4 cup part-skim ricotta cheese
- 1/2 cup plain nonfat yogurt
- 4 scallions, finely chopped
- Pinch of coarse salt
- Freshly ground pepper
Directions
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Preheat oven to 375 degrees. Place potatoes on a baking sheet. Prick top of each potato a few times with a fork, and bake until easily pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly, about 10 minutes.
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Using a serrated knife, cut off top one quarter of each potato, slicing lengthwise. Use a spoon to scoop flesh into a medium bowl, leaving a 1/4-inch border all around. Set shells aside. Mash flesh with a fork until smooth. Add remaining ingredients, and stir until combined.
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Refill shells with potato mixture. Cook until potato is soft and filling is lightly browned on top, 35 to 40 minutes. Remove from oven; serve immediately.
delicious.we ate these with steak. the slight sourness of the yogurt was a perfect balance for the meat (pan seared steak with blue cheese steak butter). the hubbie suggested a bit of shredded cheddar on the top after they come out of the oven, and it was just the thing.
I like the idea of this twice baked potatoes. I never tried with the scallions. I like to change the ricotta cheese for sour cream.