Valentine’s day is coming up soon so we are trying to come up with some recipes you can make at home instead of going out to an expensive steakhouse. Really nice places tend to be quite expensive. And often times the menu is a la carte. Not to mention that they tend to be packed on Valentine’s day and the service may not be the best. 2 entrees, a couple sides, dessert and a bottle of wine will cost you close to $200. Why not make a nice steak dinner at home instead?
Last weekend we made our version of a steak dinner. Steak (obviously), scallops, creamed spinach, bread pudding, and twice baked potatoes. But I am here today to tell you about the twice baked potatoes. Twice baked potatoes are a favorite side of mine. Unfortunately, they aren’t all that healthy. In fact, they are quite UNhealthy! Cliff and I are big fans of sour cream. But recently we have been using Greek yogurt instead of sour cream. We put Greek yogurt on baked potatoes, tacos, enchiladas, and we mix it with packets of hidden valley ranch to eat with raw vegetables. In other words, I no longer buy sour cream, just large containers of plain non-fat Greek yogurt. I used to add sour cream to my twice baked potatoes. Can you guess what I use now? Yep, Greek yogurt! The only difference I can see is that the potatoes get dried out when they are re-heated. But if you are eating them straight out of the oven I would definitely try them with Greek yogurt. Stay tuned for more Valentine’s day dinner ideas!
Twice Baked Potatoes
- 3 large baking potatoes
- 1 cup cheddar or colby cheese, shredded
- 1 cup Greek yogurt
- pinch of salt and pepper
- First, bake your potatoes. I puncture mine, wrap them in foil, then bake them in a 400 degree oven for about 1 hour and 15 minutes or until soft. However you normally bake them will work just fine. If you usually use the microwave, that is fine too. Allow them to cool enough so that you can handle them. Cut each potato in half lengthwise. Scoop most of the inside of the potato out, but leave a little all around the edges to create a potato boat. Place the insides into a bowl. To the bowl add the shredded cheese, Greek yogurt and a pinch of salt and pepper. Using a spoon or a potato masher, mix well. You want a creamy filling; no lumps. Spoon (or pipe if you are fancy) the filling into each potato halve. Bake in a 400 degree oven for about 20 minutes. I do not recommend making these ahead of time as they do dry out if reheated in the oven.