Chimichurri Twice-Baked Potatoes Recipe

Recipesfull introduces to you: Potato Side Dish Recipes. (Chimichurri Twice-Baked Potatoes Recipe). These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Chimichurri Twice-Baked Potatoes Recipe

Ingredients

6 medium russet potatoes

scrubbed

1 cup minced fresh flat-leaf parsley

¼ cup minced fresh oregano leaves

3 green onions

minced

3 cloves garlic

minced

½ teaspoon red pepper flakes

½ cup olive oil

¼ cup red wine vinegar

3 tablespoons lemon juice

Kosher salt to taste

Side Dish

Directions

Step 1

Preheat oven to 400 degrees F. Place the potatoes in the oven directly on the rack.

Step 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.

Step 3

While the potatoes are baking prepare the chimichurri sauce:

Step 4

Finely mince the parsley oregano green onions and garlic. (If you want to save time place ingredients 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. Set aside.

Step 5

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.

Step 6

Add 1 cup of the chimichurri sauce to the potatoes. Using a hand mixer whip the potatoes until creamy and fluffy.

Step 7

Spoon the chimichurri potato mixture back into the potatoes. Place the potatoes on a baking sheet and bake them at 400 degrees F for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.

Nutritional Information

Chimichurri Twice-Baked Potatoes Recipe

Servings Per Recipe:6

Calories: 343.8

% Daily Value *

Protein: 5.2g 11%

Carbohydrates: 42.1g 14%

Dietary Fiber: 3.4g 14%

Sugars: 1.8g

Fat: 18.4g 28%

Saturated Fat: 2.6g 13%

Vitamin A Iu: 1078.5IU 22%

Niacin Equivalents: 3.2mg 24%

Vitamin B6: 0.8mg 49%

Vitamin C: 32.8mg 55%

Folate: 51.1mcg 13%

Calcium: 63mg 6%

Iron: 2.7mg 15%

Magnesium: 58.8mg 21%

Potassium: 1008.7mg 28%

Sodium: 85mg 3%

Calories From Fat: 165.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.