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Roasted Potatoes Twice Cooked




Source of Recipe


Internet


List of Ingredients




3 large russet potatoes sliced lengthwise
1 tablespoon olive oil
1/4 cup parmesan cheese grated
salt and pepper to taste
6 tablespoons (plus) yogurt


Recipe



This is what I consider the basic recipe: Find the largest russet potatoes available. Scrub the outside well and slice the potato lengthwise (flat side down). Place in a large covered microwave safe container and cook on high for 6-8 minutes (til just tender). Allow to stand for 8-10 minutes.

Place halves on a baking sheet, drizzle a little olive oil on top of each potato half and smooth it around. Put in a hot oven, 425o, top rack, for about 15 minutes or until just golden brown. Sprinkle seasonings and cheese on top and return to the oven for a few minutes to melt and brown. To serve, allow to cool for a minute then slice down the center and fill the cut with fresh yogurt--and perhaps green onions or parsley for garnish.

The variations are many. Any size and type of potato will work. Oil and roast the halves first then top with any herb, pesto, cheeses, sauces, seasoned salts or rubs. Often I will mix fresh crushed and chopped garlic with a little butter. Roast again to brown.