Twice-Baked Red Potatoes
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
Ingredients
- 6 large red potatoes (about 10 ounces each)
- 1/2 cup 1% milk
- 1/2 cup fat-free plain yogurt
- 3 tablespoons butter, softened
- 1-1/2 teaspoons dried parsley flakes
- 1-1/2 teaspoons garlic-herb seasoning blend
- 1 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 cup shredded Monterey Jack cheese
Reviews
This was awesome! I used roasted garlic and herbs since it is what I had and will do so again. Also made a mistake and mixed the cheese into the mashed potatoes so just put a little more in the top. So good!
Flavor Bomb after Flavor Bomb! A keeper recipe all around. Made half the recipe because it’s just the two of us. Should have made the whole thing! Only one change. I used the Onion/Herb Blend seasoning ‘cuz it’s what I have on hand right now. Ms. Valerie Cox, You Madam, hit it out of the park on this one!
Curious to know - what and how much goes into the garlic herb blend?
Yummy potatoes. I added finely chopped bacon. Everything is better with bacon. ??
I loved these twice baked potatoes! I've never put yogurt in potatoes but it was delicious. The Monterey Jack was so good in them.
Easy and yummy! Will definitely make again.
Looking for a side for just one, and healthy for me, I found this recipe fills the bill. Easy to cut down using just one potato. I loved the "new" flavors and I know I will make this again... and again. This volunteer field editor gives Valerie's recipe five stars.