Twice Baked Potatoes With Cayenne Pepper & Parsley

Twice Baked Potatoes With Cayenne Pepper & Parsley


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Twice baked potatoes can be considered the best of both worlds when it comes to deciding what potato dish you want to serve at your next dinner party. With the lovely rustic greatness of baked potatoes combined into a creamy potato casserole spread, twice baked potatoes can be an easy solution to a potato dilemma before dinner.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 4 small potatoes
  • 1/8 tsp. sea salt
  • 1/4 C. milk
  • 1/4 C. plain Greek yogurt
  • 2 oz. shredded white cheddar cheese, divided
  • 1/4 tsp. sea salt
  • 1/4 tsp. cayenne pepper
  • 2 tsp. fresh black pepper
  • 2 Tbs. fresh chives, chopped

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Wash potatoes and dry with paper towels. Coat them with oil and pierce with a fork. Rub them with 1/8 tsp. sea salt and put them in a Crockpot. Cover and cook on low for 8 hours. Cool slightly. Cut each potato in half lengthwise, scoop out the flesh, and put it in a microwave-safe bowl. Make sure to leave 1/8-in. shell of the potato. Mash the potato in the bowl and stir in the milk, yogurt, 1/4 C. cheese, 1/4 tsp sea salt, and black pepper. Microwave this mixture for 1 minute, or until the mixture is heated through. Spoon this mixture into the potato shells and sprinkle them evenly with the remaining 1/4 C. cheese. Put the potatoes in the bottom of the Crockpot, cover, and cook for 25 minutes on high heat. Sprinkle each half with 1/2 tsp. chives and cayenne pepper to taste. Serve.

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