Potato fans, rejoice! Here’s a unique way to enjoy twice-baked potatoes brought to us by our friends at Potato Goodness. Not only will you enjoy a burst of flavor, but this recipe also packs quite a nutrient punch.
Cooking Tip of the Week: Many plastic wraps are microwave safe, but for best results, make sure that there’s at least one inch of space between the plastic wrap and food.
Food for Thought: Paprika is a powder made from ground chili peppers. It’s a popular ingredient in many Mediterranean recipes. The smoked variety is made by drying the peppers over wood fires and it brings a deep, woody flavor to recipes. Other varieties of paprika include hot, sweet, Spanish and Hungarian, but they all have one thing in common – a beautiful deep red color.
Family Dinner Conversation Starter: Is it ever okay to lie?
Together: Preheat oven to 425°F. Melt spread in a medium skillet. Add onion and cook over medium heat in a skillet for 10 to 15 minutes or until soft and lightly browned.
Together: While onions are cooking, place potatoes in a medium microwave-safe bowl and cover with plastic wrap. Make a small slit to vent, then microwave on HIGH for 10 minutes or until potatoes are soft when gently squeezed.
Together: Let cool slightly, then cut in half and carefully scoop out potato leaving a 1/4-inch shell.
Kid: Mash potatoes, then stir in cooked onion, yogurt, hummus, roasted red bell peppers, smoked paprika, garlic salt and pepper.
Together: Place potato skins on a baking sheet and fill with mashed potato mixture. Bake for 20 minutes or until tops are lightly browned. Top with slivered Kalamata olives, if desired.