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.
Provided by Potato Goodness
Categories Trusted Brands: Recipes and Tips U.S. Potato Board
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Place the potatoes in the oven, directly on the rack.
- 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.
- While the potatoes are baking, prepare the chimichurri sauce:
- 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.
- 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.
- Add 1 cup of the chimichurri sauce to the potatoes. Using a hand mixer, whip the potatoes until creamy and fluffy.
- 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 Facts : Calories 343.8 calories, Carbohydrate 42.1 g, Fat 18.4 g, Fiber 3.4 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 85 mg, Sugar 1.8 g
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