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Twice-Baked Potatoes with Greek Yogurt

yield: 8 total time: 80 minutes

Ingredients

4 russet potatoes 3 pounds, pricked all over with a fork
4 ounces unsalted butter
3/4 cup heavy cream
2 cups greek yogurt reduced-fat, 2 percent, room temperature
2 tablespoons fresh chives minced, plus 2-inch pieces for garnish, optional
freshly ground pepper
coarse salt

Nutrition

Calories : 320 calories
Carbohydrate : 24 grams
Cholesterol : 75 milligrams
Fat : 23 grams
Fiber : 1 grams
Protein : 5 grams
SaturatedFat : 15 grams
Sodium : 140 milligrams
Sugar : 4 grams

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