3 large potatoes (approx.
10 oz. each)
½ cup plain yogurt
¾ cup BUENO® Frozen
Green Chile
¾ tsp. salt |
¼ tsp. pepper
⅛ tsp. BUENO® Granulated Garlic
¼ tsp. parsley flakes
2 radishes, grated
½ cup (1.5 oz.) cheddar cheese, grated
½ red bell pepper, cut into 1 inch strips |
- Preheat oven to 375º. Wash potatoes and puncture each with a fork. Place on a cookie sheet in center of oven and bake for 1 hour 30 minutes or until soft.
- While still warm, cut potatoes in half lengthwise. Scoop out insides into a large bowl, leaving skins intact.
- Mash potatoes. Stir in yogurt and green chile. Mash until smooth. Mix in salt, pepper, garlic,parsley and radishes.
- Fill potato skins with mixture. Place on cookie sheet and bake at 350º for 25 minutes.
- Remove potatoes from oven. Sprinkle cheese evenly over potatoes. Garnish with pepper strips. Return to oven for 5 minutes. Makes six 6 to 7 oz. servings.
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