- 6 medium russet potatoes, scrubbed
- 1 cup minced fresh flat-leaf parsley
- 1/4 cup minced fresh oregano leaves
- 3 green onions, minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- Kosher salt to taste
- 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.
04/30/2018
recipepes.com
Chimichurri Twice-Baked Potatoes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
