Chimichurri Twice-Baked Potatoes


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

  • 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.

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