Organic Twice Baked Potatoes


Photo above: Twice baked potatoes

Twice Baked Potato Recipe:

4 large baking potatoes, scrubbed

1 clove of garlic

1/4 cup butter

4 oz. cream cheese or Kefir Cheese

1/4 cup of chives or green onions, chopped

Sea salt and pepper to taste

cheese slices for topping (Gouda, White Cheddar, Gruyère ...)

Pierce the potatoes several times and place on baking sheet.

Bake in a preheated 375 degree oven for about an hour or until potatoes are tender. Let potatoes cool for about 15 minutes or until you are able to handle them.

Cut potatoes in half lengthwise and scoop the pulp into a large bowl, leaving the skins intact and a bit of potato lining the skin. Add the garlic, butter, cream cheese, chives or onions, sea salt and pepper. Stir and mash with a fork or potato masher until you achieve the desired texture. Spoon the stuffing back into the potato skins and place cheese slices on top.

Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.

Serve these twice baked potatoes with slow cooked beef, chicken or Feta Frittata.

Other options for stuffed potatoes are grilled onions; chopped, crisply cooked bacon; or chopped cooked bits of broccoli and red pepper.

Photo above: scooped out potato skins

Photo above: mashing potatoes with all the other ingredients.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

Check out Shopping Guide for food sources.



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