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Twice-Baked Potatoes with Greek Yogurt

Recipe photo courtesy of Anna Wiliiams

Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and adds a delightful tangy note.

Source: Martha Stewart Living, April 2009



Cook's Notes

Regular yogurt may not be substituted; it will separate during baking. To bake this in one dish, spoon the potatoes into an eight-inch square baking pan, and bake for 40 to 45 minutes.

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