Twice-Baked Potatoes

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A delectable potato dish that uses nonfat quark (a Northern European variation on sour cream) to balance the richness of butter and cheese.

Ingredients

Preparation

Preheat oven to 350˚F.

Wash potatoes and prick each one several times with a fork. Lay the potatoes either directly on the oven rack or on a baking sheet. Bake 1 to 1 1/2 hours, or until completely tender when poked with a fork. Let cool. When cool, cut in half and carefully scoop out pulp and place in a mixing bowl. Save skins.

Sauté onion and garlic in butter over medium heat until soft but not brown, about 8 minutes. Using the paddle attachment of a stand mixer, an electric hand mixer, or a large whisk, blend the onion mixture with potato pulp, quark, salt and Romano cheese until smooth.

Fill potato skins with mixture. Top with four-cheese blend and bake until the cheese has melted.

Garnish with green onion and a sprinkle of paprika.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: potatoes, Romano cheese

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