Sancho Panza Spuds are a delicious and low cal alternative to the twice baked potato. Made with yogurt instead of sour cream, green chile and radishes.
- 3 large potatoes (approx. 10 oz. each)
- 1- 13 oz. container BUENO® Frozen Green Chile
- ½ cup plain yogurt
- ¾ tsp. salt
- ¼ tsp. pepper
- ⅛ tsp. granulated garlic
- ¼ tsp. parsley flakes
- 2 radishes grated
- ½ cup cheddar cheese grated (optional)
- ½ inch red bell pepper cut into 1strips
- Preheat oven to 375º. Wash potatoes and puncture each with a fork. Place on a cookie sheet in center of oven and bake for 1 hour 30 minutes or until soft.
- Place frozen green chile in saucepan on low heat. Cook about 15-20 minutes covered (to at least 165ºF).
- While still warm, cut potatoes in half lengthwise. Scoop out insides into a large bowl, leaving skins intact.
- Mash potatoes. Stir in yogurt and green chile. Mash until smooth. Mix in salt, pepper, garlic, parsley and radishes.
- Fill potato skins with mixture. Place on cookie sheet and bake at 350º for 25 minutes.
- Remove potatoes from oven. Sprinkle cheese (if desired) evenly over potatoes. Garnish with pepper strips. Return to oven for 5 minutes.