Chimichurri Twice-Baked Potatoes

These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 344 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F. Place the potatoes in the oven, directly on the rack.

Step 2

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.

Step 3

While the potatoes are baking, prepare the chimichurri sauce:

Step 4

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.

Step 5

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.

Step 6

Add 1 cup of the chimichurri sauce to the potatoes. Using a hand mixer, whip the potatoes until creamy and fluffy.

Step 7

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.