Side Dish

Chimichurri Twice-Baked Potatoes

  • Ready Time: 75min
    2 Reviews
  • Prep Time: 15min
    Cook Time: 60min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 6
    Prep Method: Baked
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Description

Recipe by: Heather Christo

These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo.

Ingredients

  • 6 medium russet potatoes, rinsed
  • Chimichurri Sauce, Makes 1 1/2 cups
  • 1 cup fresh flat-leaf parsley
  • 1/4 cup fresh oregano
  • 3 green onions
  • 3 cloves garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons lemon juice
  • Kosher salt to taste

Preparation
Prep Time: 15min | Cook Time: 60min

  1. Preheat the oven to 400°F. Place the potatoes in the oven, directly on the rack.
  2. 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.
  3. While the potatoes are baking, prepare the chimichurri sauce:
  4. Finely mince the parsley, oregano, green onions and garlic. (If you want to save time, throw it all 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.
  5. When the sauce is finished, set it aside.
  6. 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.
  7. Add 1 cup of the chimichurri sauce to the potatoes, and using a hand mixer, whip the potatoes until creamy and fluffy.
  8. Spoon the chimichurri potato mixture back into the potatoes. Place the potatoes on a baking sheet and bake them at 400°F for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.

Nutrition

Calories343
Fat18g
Sodium79mg
Carbohydrates40g
Fiber5g
Protein5g
Potassium1047mg

2 Reviews

Julia Robles 3 years ago

It's a new dish for me and I love it! It's better than using butter or sour cream. It looks nice...Read Full Review

Julia Robles 3 years ago

It's a new dish for me and I love it! It's better than using butter or sour cream. It looks nice and it takes great.

Alice 1 year ago

Yum! A grown-up version of twice-baked potatoes. Say good-bye to Mom's cheesy, sour creamy recipe and hello to this one w/...Read Full Review

Alice 1 year ago

Yum! A grown-up version of twice-baked potatoes. Say good-bye to Mom's cheesy, sour creamy recipe and hello to this one w/ flavor from olive oil, garlic and herbs!

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