Today's recipe is a version of twice-baked potatoes with chopped green onions and a combination of cheddar cheese and parmesan cheese. Instead of the more typical butter and sour cream, this uses olive oil and nonfat plain yogurt instead and smoked paprika is used in place of regular paprika.
8 small Russet potatoes or 4 large Russet potatoes
4 ounces cheddar cheese
1/2 cup green onions
1/3 cup parmesan cheese
1/2 cup plain yogurt
3-4 Tbs olive oil
Preheat the oven to 425 degrees and rub the baking potatoes with olive oil. Lay them out onto a baking tray and place the tray onto the center rack of the oven.
Eight small Russets will take around 40 minutes to bake, while four large Russets will take an hour or so. One can easily insert a fork into the potatoes' center when they are done.
While the potatoes are baking, grate the cheddar cheese and chop the green onions.
Once the potatoes are done, let them cool down for a bit and then slice off about 1/4 - 1/2 inch of one top flat side and scoop out the potato's inside.
Once the potato insides are scooped into a mixing bowl, add the grated cheddar and parmesan cheese, green onions, plain yogurt, olive oil and a little salt and pepper to taste and mash it up.
Turn the oven down to 375 degrees after baking the potatoes the first time and, after putting the stuffing back into the potatoes, sprinkle a little more parmesan cheese and a little smoked paprika over the top.
Pop the tray back into the oven. Once the potatoes are hot all the way through, after about 20 minutes, they are good to go!