Return to Home Page Get a Catalog Search Enter Online Store
 



By substituting yogurt for sour cream, we've slimmed down this family favorite. For individual servings, save the potato skins and fill them with the potato mixture.


  • 16 potatoes
  • 1/2 stick butter (4 TB.)
  • 1/2 tsp. GRANULATED GARLIC
  • 1/8 tsp. GROUND BLACK PEPPER
  • 1/2 tsp. salt
  • 1 Cup plain yogurt
  • 2 TB. milk
  • 11/4 Cups grated cheddar cheese, divided
  • 1/4 tsp. HUNGARIAN SWEET PAPRIKA
       

Preheat oven to 400. Pierce potatoes with a fork, place in the oven and bake for about an hour. The potatoes should give when squeezed. Cut the potatoes in half to help them cool. Scoop the potatoes out of the skins into a large bowl. Add the butter, GARLIC, PEPPER, and salt. Blend with an electric mixer or a hand potato masher, depending on the desired consistency. Add the yogurt and milk and blend again. Add 1 Cup of cheese and mix well. Put the potatoes in a roomy casserole dish and sprinkle with the remaining cheese and the HUNGARIAN SWEET PAPRIKA. The potatoes can be refrigerated overnight at this point. Bring to room temperature before the second baking. The second baking is to heat the potatoes through and to melt the cheese, so the time and temperature are flexible, depending on the other dishes you are serving. At 325, the potatoes take about 30-45 minutes to heat through.

Serves: 8-10 people
Prep. time: 20 minutes
Baking time: 1 hour 45 minutes

Description
Price
Qty
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
$6.29
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
$5.69
Hungarian Sweet Kulonleges Paprika 2.4 oz. 1/2 cup jar
$6.65


2001 Penzeys Spices. All rights reserved.