These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Place the potatoes in the oven, directly on the rack.

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  • 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.

Nutrition Facts

344 calories; protein 5.2g 11% DV; carbohydrates 42.1g 14% DV; fat 18.4g 28% DV; cholesterolmg; sodium 85mg 3% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/06/2019
Great riff on the standard baked potato! Loved it. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/23/2016
Ok these are amazing. I had chimichurri sauce frozen from another recipe. Mine was super potent so I didn't use a cup. I will definitely make this again. I buttered the top of the potato that I cut off and crisped it in the oven when I reheated the potatoes. It was a good crunch.;) The extra sauce drizzled on top is perfect. Read More
Rating: 5 stars
04/06/2019
Great riff on the standard baked potato! Loved it. Read More
Rating: 4 stars
07/16/2017
This was great! I added 1/2 package of cream cheese to the potatoes! Hum hum good! Read More
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