Sancho Panza Spuds

1. 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.
2. While still warm, cut potatoes in half lengthwise. Scoop out insides into a large
    bowl, leaving skins intact.
3. Mash potatoes. Stir in yogurt and green chile. Mash until smooth. Mix in salt,
    pepper, garlic, parsley and radishes.
4. Fill potato skins with mixture. Place on cookie sheet and bake at 350º for 25 minutes.
5. 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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Sancho Panza Spuds A delicious and spicy alternative to the baked potato.
	• 3 large potatoes (approx. 10 oz. each) • ½ cup plain yogurt • ¾ cup BUENO^® Frozen Green Chile • ¾ tsp. salt	• ¼ tsp. pepper • 1/8 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
1. 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. 2. While still warm, cut potatoes in half lengthwise. Scoop out insides into a large bowl, leaving skins intact. 3. Mash potatoes. Stir in yogurt and green chile. Mash until smooth. Mix in salt, pepper, garlic, parsley and radishes. 4. Fill potato skins with mixture. Place on cookie sheet and bake at 350º for 25 minutes. 5. 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. Back