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Chimichurri Twice-Baked Potatoes

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Chimichurri Twice-Baked Potatoes



Ingredients :

  • 6 medium russet potatoes
  • scrubbed
  • 1 cup minced fresh flat-leaf parsley
  • ¼ cup minced fresh oregano leaves
  • 3 green onions
  • minced
  • 3 cloves garlic
  • minced
  • ½ teaspoon red pepper flakes
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons lemon juice
  • Kosher salt to taste
  • Methods :

  • Preheat oven to 400 degrees 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 them 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, place ingredients 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. Set aside.
  • Slice the top third of each potato off and let the potatoes cool until you can handle them comfortably. Scoop the flesh of the potatoes into a medium mixing bowl.
  • Add 1 cup of the chimichurri sauce to the potatoes. 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 degrees F for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.
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