Double Baked Potatoes with Yogurt Spice


Double Baked Potatoes with Yogurt Spice

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There were a lot of recipes I wanted to try from the July issue of Bon Appétit. It was so good that I ended up making two things from this issue which is something I usually try to avoid. The salmon I posted last week was also from this issue.

One of my favorite things to make is a really good double baked potato. The idea is simple enough: Bake a potato, take out the inside, mix it with awesomeness, put it back in the potato, bake it again! The real fun though is when you start experimenting with fillings. Not only do these double baked potatoes have a great filling, but they go a step further by being topped with a really delicious spiced yogurt sauce.

Before we can get to any of that business though, you will need to bake some potatoes. I’ve seen a lot of fancy business when it comes to baking potatoes: wrapping them in foil, poking holes in them, microwaving them (NO!). At the end of the day though, the easiest way (and best way) to make a good baked potato is just to set it on a sheet tray, sprinkle it liberally with olive oil, and bake them at 350 degrees for 60-75 minutes.

If I were eating these as baked potatoes, I would sprinkle them with some kosher salt also. Since these are going to end up demolished, reassembled, and baked again, the salt is optional. You can sprinkle if you want to sprinkle though.

Ready to roast!
Ready to roast!

Those will take about an hour. I cooked four because I wanted plenty of leftovers. If you do less, then be sure your spices and stuffing recipes are adjusted also.

Speaking of spice topping, let’s make it.

Double Baked Potatoes with Spiced Yogurt

Makes 4 potatoes
Prep Time:
Total Time:
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4 large potatoes, just the insides
1.5 Cups grated cheese, I used cheddar
4 Tablespoons butter, melted
2 Tablespoons cilantro, chopped
2 green onions, chopped
1 - 2 serrano chiles, seeded and chopped
1 Tablespoon sesame seeds (optional. Again I left these out. I just wasn't in a sesame mood.)
Salt and pepper

Spice Paste:

3 cloves garlic, crushed
1 Tablespoon chopped fresh ginger (about 2 inches)
1 Tablespoon paprika
1 Teaspoon salt
1 1/2 Teaspoons ground coriander (Grinding your own would be best. I didn't though.)
1/2 Teaspoon cumin
2/3 Cups greek yogurt
5 Teaspoons vegetable oil
Juice of half a lemon
1/2 Cup sesame seeds (optional. I didn't include these.)


1) Sprinkle potatoes liberally with olive oil and kosher salt and bake them at 350 degrees for 60-75 minutes.

2) For spice paste, add everything but the yogurt, oil, lemon, and sesame seeds, to a food processor and pulse for a few seconds.

3) Add the yogurt, oil and lemon juice.

4) Prep all the stuffing ingredients and toss in a big bowl.

5) Let the potatoes cool for 5-10 minutes.

6) Take a spoon and carefully scoop out the centers of the potatoes. Leave a little bit of potato around the edges.

7) Take the fillings from the potatoes and mix it with all the stuffing ingredients.

8) Scoop the stuffing back into the potato skins!

9) Top each half with a liberal coating of the spice paste.

10) Bake in the oven for about 30 minutes at 350.

11) Let cool a few minutes and enjoy!

Add everything but the yogurt, oil, lemon, and sesame seeds if you are using them, to a food processor and pulse for a few seconds.

Lots of spice. Good spice.
Lots of spice. Good spice.

If you don’t have a food processor, you can mix it all in a bowl, just make sure your garlic and ginger is chopped really well. Then you can add your yogurt, oil and lemon juice.

You should end up with an incredibly strong, thick paste. It should be almost too strong to eat on its own.

This is intense stuff.
This is intense stuff.

Also, while your potatoes are baking, you can get the ingredients ready for the stuffing.

Basically, just prep all this stuff and toss it in a big bowl!

Cheesy, oniony goodness.
Cheesy, oniony goodness.

After about an hour, your potatoes will probably be done. You should be able to slide a knife all the way into the center without any resistance. If you are unsure, leave them in for another 10 minutes. They are pretty hard to over cook.

You’ll want to let them cool for 5-10 minutes, but then you should be able to just slice them in half horizontally without too much problem.

Might want to let this cool a bit.
Might want to let this cool a bit.

Then take a spoon, and carefully scoop out the centers of the potatoes. Leave a little bit of potato around the edges. Also, if you break one or two it is okay. When you fill them again, they’ll be stick together without a problem.

It's okay if you break them a bit.
It’s okay if you break them a bit.

Take the fillings from the potatoes and mix it with all your stuffing ingredients. Taste this and be sure to adjust for salt and pepper. This is the only chance you get to season the insides of these guys!

If you’re like me you’ll eat a few spoonfuls of this now because man is it good.

Oh man. I could eat these just like this.
Oh man. I could eat these just like this.

When you are ready, just scoop the stuffing back into the potato skins!

Should fit about perfectly.
Should fit about perfectly.

Here’s a trick

If you aren’t going to eat these right away, you can put them back together again (so it is like a whole potato but the inside is filled with the stuffing), wrap them in foil, and keep them in the fridge for a week or two. I think you could also freeze them for longer, but they definitely didn’t last that long when I made them.

Then when you are ready you can take them out and top them with the yogurt paste and finish cooking.

However, you’ll probably want to make some right away. So top each half with a liberal coating of the spice paste.

Top it all with the spice.
Top it all with the spice.

Now, in the Bon Appétit, they finish these guys on the grill by grilling over medium heat for 25 minutes.

As we all know, I don’t have a grill, so I just finished them in the oven and they worked out great. I baked them for about 30 minutes at 350.

I ate these for days and they were great.
I ate these for days and they were great.

These guys were spicy and delicious. When I first made them, I ate a whole potato without too much of a problem. They were spicy and cheesy and, well, just awesome.

The recipe does take some time and some prepping for all the ingredients, but they are great and totally worth it in my opinion. This is a keeper if you are a potato fan.

11 Responses to “Double Baked Potatoes with Yogurt Spice” Leave a comment

  1. Absolutely, positively, one of my ALL TIME favorite side dishes. As of late I have been cautious not to stuff them completely with butter/cream/sour cream and bacon, but of course I still do, from time to time, just to make sure I don't lose the skillz.

    Freezing them is cool, just don't leave them at ambient temperature wrapped in aluminum foil for any extended period of time after cooking, lest eating them one *may* develop botulism poisoning.

  2. I have frozen them for up o 6 weeks (in foil). The trick is not to defrost before baking. Just put them in the preheated oven -without the foil- and bake about 30 minutes or so.

  3. These were good–and I’m someone who doesn’t really dig baked potatoes in general. Well spiced.

  4. Ummmm that looks good. After years (to be honest, decades) of subscribing to Gourmet on and off, I’ve decided I like Bon Apetit better. I actually use the recipes in BA, and just admire the luscious photography in Gourmet.

  5. What gives meat its flavor Maillard reaction
    Most of meat’s flavor develops when it is cooked. The amount of fat in meat influences its flavor, as does a process called the Maillard reaction. Flavor can also be added to meat through brining and marinating.
    – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

    Alanine, a simple amino acid The Maillard reaction occurs when the denatured proteins on the surface of the meat recombine with the sugars present. The combination creates the “meaty” flavor and changes the color. For this reason, it is also called the browning reaction. The Maillard reaction occurs most readily at around 300° F to 500° F. When meat is cooked, the outside reaches a higher temperature than the inside, triggering the Maillard reaction and creating the strongest flavors on the surface. In the early twentieth century, Louis-Camille Maillard happened upon what came to be known as the Maillard reaction when he was trying to figure out how amino acids linked up to form proteins. He discovered that when he heated sugars and amino acids together, the mixture slowly turned brown.

    A glucose molecule But it was not until the 1940s that people noticed a connection between the browning reaction and flavor. World War II soldiers were complaining about their powdered eggs turning brown and developing unappealing flavors. After many studies done in laboratories, scientists figured out that the unappetizing tastes were coming from the browning reaction. Even though the eggs were stored at room temperature, the concentration of amino acids and sugars in the dehydrated mix was high enough to produce a reaction. Most of the research done in the 1940s and 1950s centered around preventing this reaction. Eventually, however, scientists discovered the role the Maillard reaction plays in creating flavors and aromas. For example, as many as six hundred components have been identified in the aroma of beef.
    – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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