- 4
Ingredients
- 2 Russet potatoes, halved
- 1/4 cup Plain yogurt, any type
- 1 stalk Green onions, green parts sliced –
- 2 oz. Mexican cheese blend (buy pre-grated or blocks of Jack, cheddar, colby and grate)
Preparation
Step 1
Potatoes: Halve and then score potatoes by using a paring knife to mark a grid in the potatoes (this is called scoring). Go as deep as you can without cutting through the skin. This will help the potato cook more quickly. Place them in a microwave safe dish. Add 2 tbs. of water, cover with a damp towel, and microwave for 8 to 10 minutes, until the inside is soft enough to scoop out.
Preheat oven to 400 degrees.
While soup is cooking, scoop filling out of the potatoes into a bowl. Use a kitchen towel or oven mitt if potatoes are hot still. Mash with yogurt, the chopped green onions, and a generous dash of salt.
Place on a foil lined sheet pan, cover with cheese, and bake for 15 minutes.
For a fancier take, use creme fraiche and chives instead of yogurt and green onions.
Make it into a full meal. Cover with ground meat cooked in tomato sauce and then cover in cheese.