Thank you God for Fridays. I love them so much. Despite the fact that it’s a workday, the anticipation of the weekend- (especially a three day weekend!!) is the very best! We have a lot to look forward to here in Seattle (Go Hawks!!!) but mostly we are planning to lay low and stay in. That means cozy low maintenance dinners, and after the way I have been gorging lately, I’m trying for healthy too!

Chimichurri Twice Baked Potatoes

I know I have told you all before about how when I try to just serve salad or soup (even if there is meat in it!) that Pete is like “where is the rest of dinner!?” any of you suffer from the same?

Chimichurri Sauce

Since our family has cut out our normal bread, pasta and refined grains, one of the vegetables that we have fallen in love with all over again is the potato. There are about a million ways to use them and apparently they make Pete and the girls feel like they got a “whole dinner” not just an appetizer!

Chimichurri Twice Baked Potatoes

I have also found that in place of heavy sauces and cheese-laden dishes that there are lots of ways to make the potatoes sing! I favor fresh herbs and spices like those in these Twice Baked Chimichurri Potatoes. Fresh parsley, oregano, garlic star in this gorgeous olive oil based Argentinean inspired sauce that I whip into baked potatoes. They are then baked for a second time, creating a golden top and piping hot INCREDIBLY flavorful fluffy mashed potato filling- delicious! I like to spoon more sauce over the top of the potatoes before I serve them for an extra boost of delicious and some bright beautiful color!

Some other favorite Potato Dishes!
Skillet Baked Potatoes with Chili, Garlic and Rosemary Oil
Smoky Potatoes with Asparagus and Chorizo
Lebanese Spiced French Fries
The Best Greek Chicken and Potatoes

To make these Chimichurri Twice Baked Potatoes, this what you do:
Preheat the oven to 400 degrees. Place the potatoes in the oven, straight on the rack.
Bake for 30 minutes. Poke a couple holes in the top of the potatoes with a fork and return 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, throw it all 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. When the sauce is finished, set it aside.

Chimichurri Sauce

Slice the top 1/3 of the potato off and let the potato cool until you can handle it comfortably. Scoop the flesh of the potatoes into a medium-mixing bowl.
Add 1 cup of the chimichurri sauce to the potatoes and using a hand mixer, whip the potatoes until creamy and fluffy. Spoon the chimichurri potato mixture back into the potatoes.

IMG_3240

Place the potatoes on a baking sheet and bake them at 400 degrees for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.

Chimichurri Twice Baked Potatoes

 

Recipe: Chimichurri Twice Baked Potatoes

Ingredients

  • 6 medium russet potatoes, rinsed
  • Chimichurri Sauce, Makes 1 1/2 cups
  • 1 cup flat leaf parsley
  • ¼ cup oregano
  • 3 green onions
  • 3 cloves garlic
  • ½ teaspoon red pepper flakes
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons lemon juice
  • Kosher salt to taste

Instructions

  1. Preheat the oven to 400 degrees. Place the potatoes in the oven, straight on the rack.
  2. Bake for 30 minutes. Poke a couple holes in the top of the potatoes with a fork and return to the oven for another 15 minutes.
  3. While the potatoes are baking, prepare the chimichurri sauce:
  4. Finely mince the parsley, oregano, green onions and garlic. (If you want to save time, throw it all 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.
  5. When the sauce is finished, set it aside.
  6. Slice the top 1/3 of the potato off and let the potato cool until you can handle it comfortably. Scoop the flesh of the potatoes into a medium-mixing bowl.
  7. Add 1 cup of the chimichurri sauce to the potatoes and using a hand mixer, whip the potatoes until creamy and fluffy.
  8. Spoon the chimichurri potato mixture back into the potatoes. Place the potatoes on a baking sheet and bake them at 400 degrees for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

Print Recipe  

Thank you God for Fridays. I love them so much. Despite the fact that it’s a workday, the anticipation of the weekend- (especially a three day weekend!!) is the very best! We have a lot to look forward to here in Seattle (Go Hawks!!!) but mostly we are planning to lay low and stay in. That means cozy low maintenance dinners, and after the way I have been gorging lately, I’m trying for healthy too!

Chimichurri Twice Baked Potatoes

I know I have told you all before about how when I try to just serve salad or soup (even if there is meat in it!) that Pete is like “where is the rest of dinner!?” any of you suffer from the same?

Chimichurri Sauce

Since our family has cut out our normal bread, pasta and refined grains, one of the vegetables that we have fallen in love with all over again is the potato. There are about a million ways to use them and apparently they make Pete and the girls feel like they got a “whole dinner” not just an appetizer!

Chimichurri Twice Baked Potatoes

I have also found that in place of heavy sauces and cheese-laden dishes that there are lots of ways to make the potatoes sing! I favor fresh herbs and spices like those in these Twice Baked Chimichurri Potatoes. Fresh parsley, oregano, garlic star in this gorgeous olive oil based Argentinean inspired sauce that I whip into baked potatoes. They are then baked for a second time, creating a golden top and piping hot INCREDIBLY flavorful fluffy mashed potato filling- delicious! I like to spoon more sauce over the top of the potatoes before I serve them for an extra boost of delicious and some bright beautiful color!

Some other favorite Potato Dishes!
Skillet Baked Potatoes with Chili, Garlic and Rosemary Oil
Smoky Potatoes with Asparagus and Chorizo
Lebanese Spiced French Fries
The Best Greek Chicken and Potatoes

To make these Chimichurri Twice Baked Potatoes, this what you do:
Preheat the oven to 400 degrees. Place the potatoes in the oven, straight on the rack.
Bake for 30 minutes. Poke a couple holes in the top of the potatoes with a fork and return 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, throw it all 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. When the sauce is finished, set it aside.

Chimichurri Sauce

Slice the top 1/3 of the potato off and let the potato cool until you can handle it comfortably. Scoop the flesh of the potatoes into a medium-mixing bowl.
Add 1 cup of the chimichurri sauce to the potatoes and using a hand mixer, whip the potatoes until creamy and fluffy. Spoon the chimichurri potato mixture back into the potatoes.

IMG_3240

Place the potatoes on a baking sheet and bake them at 400 degrees for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.

Chimichurri Twice Baked Potatoes

 

Recipe: Chimichurri Twice Baked Potatoes

Ingredients

  • 6 medium russet potatoes, rinsed
  • Chimichurri Sauce, Makes 1 1/2 cups
  • 1 cup flat leaf parsley
  • ¼ cup oregano
  • 3 green onions
  • 3 cloves garlic
  • ½ teaspoon red pepper flakes
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons lemon juice
  • Kosher salt to taste

Instructions

  1. Preheat the oven to 400 degrees. Place the potatoes in the oven, straight on the rack.
  2. Bake for 30 minutes. Poke a couple holes in the top of the potatoes with a fork and return to the oven for another 15 minutes.
  3. While the potatoes are baking, prepare the chimichurri sauce:
  4. Finely mince the parsley, oregano, green onions and garlic. (If you want to save time, throw it all 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.
  5. When the sauce is finished, set it aside.
  6. Slice the top 1/3 of the potato off and let the potato cool until you can handle it comfortably. Scoop the flesh of the potatoes into a medium-mixing bowl.
  7. Add 1 cup of the chimichurri sauce to the potatoes and using a hand mixer, whip the potatoes until creamy and fluffy.
  8. Spoon the chimichurri potato mixture back into the potatoes. Place the potatoes on a baking sheet and bake them at 400 degrees for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6