Chimichurri Twice-Baked Potatoes Recipe

Name: Chimichurri Twice-Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 wine vinegar; 3 tablespoons lemon juice; Kosher salt to taste

Servings: persons

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 wine vinegar
3 tablespoons lemon juice
Kosher salt to taste

1
Preheat oven to 400 degrees F. Place the potatoes in the oven, directly on the rack.
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.
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, 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.
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.
6
Add 1 cup of the chimichurri sauce to the potatoes. Using a hand mixer, whip the potatoes until creamy and fluffy.
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.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium russet potatoes, scrubbed, 1 cup minced fresh flat-leaf parsley, 1/4 cup minced fresh oregano leaves, 3 green onions, minced, and more.

Yes, Chimichurri Twice-Baked Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichurri Twice-Baked Potatoes

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