These Chimichurri Twice Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board’s Potato Lovers Club program.

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Name: Chimichurri Twice Baked Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 6 medium Russet potatoes rinsed; 1 cup flat leaf parsley; 1/4 cup 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

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INGREDIENTS

6 medium Russet potatoes ; rinsed
Chimichurri Sauce, Makes 1 1/2 Cups
1 cup flat leaf parsley
1/4 cup 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

INSTRUCTIONS

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

Bake for 30 minutes. Poke a couple holes in the top of the potatoes with a fork and return to the oven for another 15 minutes.

While the potatoes are baking, prepare the chimichurri sauce:

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.

When the sauce is finished, set it aside.

Slice the top third of the potato off and let the potato cool until you can handle it comfortably. Scoop the flesh of the potatoes into a medium-mixing bowl.

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

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.

NOTES

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Chimichurri Twice Baked Potatoes

6 medium Russet potatoes rinsed
 Chimichurri Sauce, Makes 1 1/2 Cups
1 cup flat leaf parsley
1/4 cup 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

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

Bake for 30 minutes. Poke a couple holes in the top of the potatoes with a fork and return to the oven for another 15 minutes.

While the potatoes are baking, prepare the chimichurri sauce: 
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.

When the sauce is finished, set it aside.

Slice the top third of the potato off and let the potato cool until you can handle it comfortably. Scoop the flesh of the potatoes into a medium-mixing bowl.

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

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Nutrition

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Serving Size: 1 Serving (250g)
Recipe Makes: 6 Servings

Calories: 224
Calories from Fat: 44 (20%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 44.5mg		2 %
Potassium 1002.5mg		26 %
Total Carbohydrate 41.6g		12 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 37.8g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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