Chimichurri Twice-Baked Potatoes
These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board’s Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees F. Place the potatoes in the oven, directly on the rack.
Step: 2
Bake for 30 minutes. Poke a couple holes in the top of the potatoes with a fork and return them to the oven for another 15 minutes.
Step: 3
While the potatoes are baking, prepare the chimichurri sauce:
Step: 4
Finely mince the parsley, oregano, green onions and garlic. (If you want to save time, place ingredients in a food processor and pulse until finely minced.) Add the herbs to a 2-cup bowl. Then add the red pepper flakes, olive oil, vinegar and lemon juice. Season to taste with kosher salt. Set aside.
Step: 5
Slice the top third of each potato off and let the potatoes cool until you can handle them comfortably. Scoop the flesh of the potatoes into a medium mixing bowl.
Step: 6
Add 1 cup of the chimichurri sauce to the potatoes. Using a hand mixer, whip the potatoes until creamy and fluffy.
Step: 7
Spoon the chimichurri potato mixture back into the potatoes. Place the potatoes on a baking sheet and bake them at 400 degrees F for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.
NUTRITION FACT
Per Serving: 344 calories; protein 5.2g; carbohydrates 42.1g; fat 18.4g; sodium 85mg.
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One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .
