Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

Baked potatoes and a refreshing Green Goddess yogurt sauce with a whole bouquet of aromatic greens are a perfect match! Mix some of the sauce with the potato pulp, adding plenty of grated cheese, and serve the remaining sauce over the potatoes.

Ingredients:

Potato

• 2 large Russet Burbank potatoes, washed thoroughly, do not peel
• 2 tablespoons of vegetable oil

Green Goddess Yogurt Sauce

• 3/4 cup full-fat Greek yogurt
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 2 green onions, finely chopped

Filling

• 3 tbsp salted butter, melted
• 0.5 cups heavy cream or milk
• 1.5 cups of grated Italian cheese mix
• 0.5 cup yogurt sauce (recipe below)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, dill, mint, green onions, yogurt

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Preparation:

Step 1
• Potato:
  
  Preheat the oven to 200°C (400°F). Rub the potatoes with oil on all sides. Season with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until the potatoes are cool enough to handle, but still hot. Leave the oven on.
Step 2
• Yogurt sauce:
  
  While the potatoes are baking, combine the yogurt, cilantro, dill, mint, parsley, and green onions in a medium bowl. Taste and season with salt and pepper. Set aside.
Step 3
• Filling:
  
  Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh from each half, leaving a wall about 0.5 cm thick. Mash the potato flesh in a large bowl with a fork or potato masher.
Step 4
• Add melted butter, half the cream or milk, 1 cup of grated cheese, 0.5 cups of yogurt sauce, and salt and pepper to taste. Reserve the remaining yogurt sauce for serving. Stir, adding more cream or milk until smooth. Taste and add more salt if necessary.
Step 5
• Re-bake the potatoes:
  
  Line a baking sheet with parchment paper or nonstick foil. Place the potato skins on the prepared baking sheet. Fill them with the filling. Sprinkle the remaining cheese on top. Bake until the tops begin to brown, 20-25 minutes. Serve with a dollop of the remaining yogurt sauce.

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