By Victoria Hart Glavin of Tiny New York Kitchen
Here is a good meatless dinner. Make sure to scrub potatoes well and rub with a bit of olive oil before baking. These potatoes go nicely with a green salad.
- 4 Medium Baking Potatoes (6 to 8 Ounces Each)
- Olive Oil
- 1/2 Cup Plain Yogurt
- 1/2 Teaspoon Garlic Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 2 Tablespoons Milk
- 3/4 Cup Finely Shredded Cheddar Cheese
- 3 Tablespoons Chives
Preheat your oven to 425 degrees. Scrub potatoes thoroughly with a brush and then pat dry. Prick potatoes with a fork. Rub potatoes with olive oil. Place potatoes in oven for 40 to 60 minutes until tender. Remove from oven and let stand for 10 minutes. Cut a lengthwise slice off top of each baked potatoes. Throw away skin from slices and put pulp in a medium-size bowl. Very carefully scoop pulp out of potatoes and add pulp to bowl. Mash potato pulp with an electric mixer on low speed. Add yogurt, garlic salt, pepper, and milk. Beat until smooth. Stir in grated cheese and chives. Divide mashed potato mixture among potato shells. Place in a 2 quart baking dish. Place back in oven and bake for 20 minutes until light brown. Remove from oven and sprinkle with additional chives if desired. Serve warm. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.