Ingredients for Sancho Panza Spuds
- 4 large russet potatoes
- Plain Yogurt
- Green Chili Pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Granulated Garlic
- Parsley Flakes
- 1/2 cup thinly sliced radishes
- Cheddar Cheese
- Red Bell Pepper
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How to Make Sancho Panza Spuds
- Preheat oven to 400°F (200°C).
- Wash 4 large russet potatoes thoroughly and pierce each with a fork several times.
- Place potatoes directly on the oven rack and bake for 60-75 minutes, or until easily pierced with a fork.
- While potatoes are baking, prepare the filling. In a large bowl, combine 1 cup plain Greek yogurt, 1/2 cup chopped green chiles, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, and 1/2 cup thinly sliced radishes.
- Once potatoes are cooked, carefully remove them from the oven and let cool slightly.
- Cut potatoes in half lengthwise and gently scoop out the insides, leaving about 1/4-inch of potato flesh in the skins.
- Mash the scooped potato flesh with a fork or potato masher. Add it to the yogurt mixture and stir until well combined.
- Fill each potato skin generously with the potato mixture.
- Place filled potato skins on a baking sheet.
- Sprinkle 1 cup of shredded cheddar cheese evenly over the potatoes.
- Top with 1/4 cup thinly sliced pickled jalapeños (optional).
- Bake at 350°F (175°C) for 15-20 minutes, or until cheese is melted and bubbly.
- Remove from oven and let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
15g
Fat
12g
Carbs
11g
