× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Chimichurri Twice-Baked Potatoes

These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo.

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Side Dish

Prep Time

15 Mins

Cook Time

60 Mins

Serving

Serves 6

Description

These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo.

Ingredients

  • 6 medium russet potatoes, rinsed
  • Chimichurri Sauce, Makes 1 1/2 cups
  • 1 cup fresh flat-leaf parsley
  • 1/4 cup fresh oregano
  • 3 green onions
  • 3 cloves garlic
  • 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

Preparation

  1. Preheat the oven to 400°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, 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 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.
  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°F for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.

 

See our: Twice Baked Potato Casserole Recipe

2 Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Julia Robles

It's a new dish for me and I love it! It's better than using butter or sour cream. It looks nice...Read Full Review

×

Julia Robles

It's a new dish for me and I love it! It's better than using butter or sour cream. It looks nice and it takes great.

Alice

Yum! A grown-up version of twice-baked potatoes. Say good-bye to Mom's cheesy, sour creamy recipe and hello to this one w/...Read Full Review

×

Alice

Yum! A grown-up version of twice-baked potatoes. Say good-bye to Mom's cheesy, sour creamy recipe and hello to this one w/ flavor from olive oil, garlic and herbs!

Nutrition Facts Per Serving

Calories

343

Fat

18g

Sodium

79mg

Vitamin C

55mg

Carbohydrates

40g

Fiber

5g

Protein

5g

Potassium

1047mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up