Double Baked Potato with Low Fat Yogurt and Crispy Onions
From grizzlybear 15 years ago
- 90 minutes to make
- Serves 8
oh yeah I could just have these but there are really GOOD with a steak and a fresh salad..OH YAEH
Ingredients
- 4 large potatoes, scrubbed, but with skin still intact shopping list
- 1 cup kosher salt shopping list
- 1 cup low fat plain yogurt shopping list
- 3 tablespoons olive oil shopping list
- 1 large sweet onion, thinly sliced shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 400°F. Pierce the potatoes with a fork in several places. Place the kosher salt in a roasting pan, lay potatoes on top and bake until fully cooked, about one hour. Remove potatoes from the oven and allow to cool until you can handle them.
- Cut the potatoes in half lengthwise and scoop out the potato pulp into a bowl, leaving about 1/4-inch of pulp all around to form a potato "shell." Combine the potato pulp and yogurt, using a fork to mash together.
- Brush the potato skins with one tablespoon olive oil and place them back into the oven to continue to cook until crispy, about 20 minutes. Meanwhile, sauté the onions in the remaining olive oil over very low heat until well browned and caramelized, about 15 minutes. Add cooked onions to the potato pulp mixture; season with salt and pepper.
- When potato skins are done, remove them from the oven and spoon the pulp mixture into the skins, dividing up the mixture evenly. Return potatoes to the oven again and bake for an additional 10 minutes before serving.
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Reviewed by 3 people
peetabear
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