Twice Baked Potato Recipe

  • Yield 1 Serving

Active Time: 10 minutes

Start to finish: 45 minutes

  1. Heat oven to 350 degrees F.
  2. Cut a thin slice off of the baked potato, removing a large enough area so the insides of the potato can be scooped out. Discard or snack on it.
  3. Scoop out the inside of the baked potato, leaving the skin as an intact shell. Place potato in a small mixing bowl. Mash with a fork or potato masher. You should have about ½ cup of mashed potato for this recipe. Add 1 tablespoon Sabra® Greek Veggie Dip and milk. Stir until well blended. Season with salt and pepper to taste. Stuff potato mixture back into potato skin. Spread 1 tablespoon of Sabra® Greek Veggie Dip on top of potato mixture. Place on baking sheet.
  4. Bake in preheated oven 20-25 minutes or until just beginning to brown.
  5. Serve warm.

Chef's Note Try adding shredded carrots, corn, chopped broccoli or your favorite vegetables to the potato mixture, after mashing, for a quick and convenient way to serve more veggies. Or top the potato with shredded cheese before baking for a little bit of cheesy indulgence.

Ingredients

  • 1 Baked Potato, medium size (about 8 ounces)
  • 2 tablespoons Sabra® Greek Veggie Dip, divided (any flavor)
  • 1 tablespoon Milk