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