Overloaded Twice-Baked Potatoes

 

Baked potatoes are usually debuted as a side, but

these potatoes are packed with flavor and veggies, which makes them a meal in themselves!

 

To make these twice-baked potatoes you'll need:

2 Large brown potatoes

1 jalapeno, diced

1 yellow onion

diced mushrooms (we used approximately 10 Baby Bellas)

A large handful of spinach

Broccolini, roughly chopped

Mixed cheese (we used 1 cup)

 

For the sauce you'll need:

Organic plain non-fat yogurt (2 cups)

Onion powder

Oregano

Minced garlic

Black pepper (all ingredients to taste)

 

Place the whole potato in the oven on 375 for approximately 50 minutes. While these are cooking chop all veggies and sauté with a small amount of grapeseed oil for about 8 minutes on medium heat, being cautious not to overcook them. When potatoes are done, cut them in half and scrape the insides into a bowl and add sautéed veggies. Add the cheese (as much as you'd like, but remember, you will be adding more on top) and mix all ingredient together. Spoon mixture back into the potato halves and top with remaining cheese. Place back in the oven for approximately 15 minutes (we lowered the temperature to 350.)

 

While those are finishing up, mix the yogurt, black pepper, garlic, onion powder and Oregano in a small bowl. 

 

When potatoes are finished, top with sauce and diced green onion.

 

 

 

Cheers,

Kaitlyn & Kyle

 

*This dish is best served with a Pliny, as pictured.