Cheesy Twice Baked Potatoes

This twice-baked potato does not actually have pimento cheese in it, but it tastes just as creamy as if there were.  This comfort food side dish is the perfect accompaniment to a juicy grilled steak or smoky ribs.  Happy grilling!

Cheesy Twice Baked Potatoes (by Nibble Me This)

  • 2 medium-large baking potatoes
  • 2 teaspoon olive oil
  • 2 teaspoon salt
  • 2 tablespoon butter, melted

For the stuffing:

  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup non-fat Greek yogurt
  • 3 tablespoon diced roasted red pepper
  • 1/2 tablespoon finely diced cilantro
  • 1/2 tablespoon finely diced green onion
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

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  • Thoroughly wash and dry potatoes. Rub with oil and salt.
  • Wrap in foil and bake in an oven at 400°F until done, about 1 hour. Let cool for 15 minutes.
  • For each potato, cut off the top quarter (long ways). Remove and discard the peel from that piece and keep the pulp in a bowl. Using a melon baller or large spoon, scoop out the potato pulp and add to the bowl.
  • Add the remaining stuffing ingredients, except the butter, to the bowl and thoroughly mix together, smashing with a fork. Spoon the mixture back into the potato shells.
  • Top with a little extra shredded cheese and drizzle with butter.
  • Cook the stuffed potatoes on an indirect grill (or oven) preheated to 350°F until cooked through, about 20 minutes if warm, about 30 minutes if made ahead of time and refrigerated. Enjoy!
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