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Quick and Easy Twice Baked Potatoes




It's grilling season in the Midwest so I wanted to share my twice baked potato shortcut with you. This method is faster than baking the potatoes first and is perfect for entertaining or serving at family grill night!

Ingredients and Directions:
4 potatoes, I use russets
1 c Greek yogurt
1/3 c ranch dressing or your favorite dressing
1/3 c milk
1 c grated cheese, Colby-Jack or your favorite, and a little extra for topping at the end
Optional: bacon pieces, onions, finely diced peppers

Wash and dry your potatoes. Poke small holes in each potato using a fork. Wrap in wax paper or a paper towel and microwave on high for about 10 minutes. You will need to adjust this time based on the number of potatoes you are making. 
Let the potatoes cool just until you can handle them and cut each potato in half lengthwise. Carefully scrape out the middle and place in a medium size bowl. Using an electric beater, beat on low until the potato insides are mashed. Add milk, yogurt and dressing and beat until smooth. 
Fold in the grated cheese then salt and pepper to taste making sure all ingredients are mixed together. Place your potato skin sections on a baking sheet and begin filling them with your potato mixture, using a large spoon. When all have been filled, sprinkle some grated cheese over the tops. Bake at 350F for 15 minutes in a preheated oven. Serves 8.
Enjoy!
Love and peace,
Tammi



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