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Creamy, flavorful twice baked potatoes. The yogurt and spice filling is just as tasty as old fashioned cheese, butter or sour cream fillings, but with a lot less fat. It makes them a perfect accompaniment to steak or chops. Twice baked potatoes are nice with a salad for a light, yet filling meal.

  • 4 large baking potatoes (Idaho or Wisconsin russets are nice)
  • 2 tsp. water
  • 1 Cup plain yogurt
  • 1/2 tsp. salt (optional)



Preheat oven to 350. Scrub potatoes under water, being careful not to rub the skin off. Twice baked potatoes are much easier to make when the potato has a thick skin because it won't rip as easily. Pierce each potato a few times with a fork (to prevent them from exploding in the oven), then place in preheated oven for 1 hour. While the potatoes are baking, mix SUNNY PARIS SEASONING with water, let stand at least 10 minutes for the flavors to develop fully. Then blend spice and water mixture with yogurt, add salt if desired, and set aside. Remove the potatoes from the oven when the hour is up. They should give a bit when squeezed. If they don't, just cook an extra 10 minutes. Cut an oval hole in the top of the potato that will be large enough to easily insert a small spoon. Carefully scoop the contents of the potato into a bowl, trying not to break the skin. If the skin breaks, it's not a big problem, it just won't look quite as nice. Mash potatoes and blend with seasoned yogurt. Put the potato mixture back into the potato skins and replace the top. Usually there will be a bit of filling left over. Bake the potatoes 20-30 minutes more. Turn the oven up to broil for the last 5 minutes- this will cause the tops to puff up and the potato to turn golden brown and crispy.

Serves: 4
Preparation time: 10 minutes
Cooking time: 11/2 hours total.

Sunny Paris Seasoning .6 oz. 1/2 cup jar

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