Twice Baked Potatoes with Greek Salad

I’m back with a recipe (Finally!!)

Following a nationwide trend, it’s Meatless Mondays at our house every Monday (dur).

A couple weeks ago I  pulled a souffle out of my hat and paired it with a Greek salad. Sometimes we’ll just do plain baked potatoes, there’s the spicy fried rice, and so many more options.

But this Monday, we did twice baked potatoes (is your tummy growling yet??)

Twice-Baked Potatoes

We don’t make these very often, as we might weigh 700 big ones if we did, but they’re so good and so simple and extremely filling.

We’ve also been on a Greek salad kick for a while and it doesn’t look like we’ll be off of it anytime soon. Those damn Greeks and their good food.

Here’s the recipe for the twice baked taters:

What you need (Serves 4; half a stuffed potato per person):

  • 2 large baking potatoes
  • 2 Tbsp. butter
  • 1/4 cup whipping cream
  • 1 dollop of sour cream
  • 1/2 cup shredded sharp cheddar cheese, plus more for topping
  • Chives, to taste, plus more for topping
  • 2 pieces bacon, cooked and crumbled (optional)
  • Salt and Pepper, to taste
  • 1/4 tsp. cayenne (optional)

Mix ‘Em All Together

  1. Bake the potatoes at 400 degrees for about 1 hour and 30 minutes (ovens vary, so check after an hour. Don’t wrap in tinfoil, just throw them on the rack and let em bake)
  2. Let the potatoes cool for about 5-10 minutes before cutting in half and scooping out the flesh (careful to leave a little inside the kin to help it maintain its shape!) into a mixing bowl.
  3. Add the butter, sour cream and whipping cream and mix on low in your stand mixer with the paddle attachment (or with a hand mixer) until creamy.
  4. Add in the salt and pepper, cayenne, cheese and chives. Mix again on low until well combined.
  5. Scoop back onto the potato skins, or scoop into a plastic bag and cut off a bottom corner and squeeze into the skins. (Of course, for all you fancy and experienced chefs out there, you’ll use a pastry bag. hmph.)
  6. Top with shredded cheese and return to oven. Cook until filling is hot again and cheese has melted
  7. Once out of the oven, top with snipped chives and sprinkle with bacon (if using)
  8. Be gluttonous
Mixing them all together
Piping beauty
I stuffed turkey bacon in between layers of filling for my dad
Vegetarian Tater

And now for the salad:

Caught this picture AFTER we dug in

Greek Salad

  • 1 head of romaine lettuce, wash, rinse, dried, and ripped
  • 1/2 cucumber, sliced thinly
  • 1/4 red onion, sliced thinly
  • Kalamata olives (I buy a mixed Greek blend at Vons at their little olive bar by the deli. It comes with kalamata and green olives marinated in spices and tossed with feta cheese, thus reducing my need to buy feta cheese separately)
  • Feta cheese, crumbled
  • Quartered tomato slices
  • Pepperoncinis (optional)

For the dressing:

  • 6 Tbsp. EVOO
  • 2 1/2 Tbsp. Red wine vinegar
  • 1 tsp. dijon mustard
  • Salt and Pepper to taste
  • 1 tsp. dried oregano
  1. Whisk together all ingredients for the salad dressing
  2. Toss together all the ingredients for the salad.
  3. Pour the dressing over the salad and toss until evenly distributed
  4. Add croutons, if you fancy them. (Click here for a recipe for homemade croutons!)


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