chimichurri twice-baked potatoes

Ingredients

• Servings: 6
• 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 vinegar
• 3 tablespoons lemon juice
• kosher salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• 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.