It’s All Greek to Me

Posted by Brette in Food

Martha’s got an interesting recipe in April Martha Stewart Living – Twice Baked Potatoes made with Greek yogurt. The idea is the yogurt replaces sour cream. I was game. First problem – no Greek yogurt to be found! The recipe says you cannot substitute regular yogurt because it will separate, so I wasn’t willing to strain regular yogurt and use that instead, even though a few Twitter pals  suggested that. My grocery store, Wegman’s, does not carry Greek yogurt, which I find to be just weird. Another Twitter pal found it at Costco (we don’t have one of those here). Finally, I found it at a small family-owned store in my neighborhood, called Dash’s. However, I paid $6.50 for a two cup container! Not such an affordable little recipe, Martha.

Once I had my yogurt safely home (and delicately placed in the fridge so none of the liquid gold would spill), I got to work. I baked my potatoes, peeled them and because I don’t have a ricer (yet another gadget to add to my growing, expensive Martha to-buy list) I just used a mixer and smushed it up. I added melted butter and cream, the yogurt, and salt and pepper.

March chives

March chives

Then, dear reader, I sloshed out in the rain to see if I had any chives coming up. They were there – just peeking out of the ground, so I snipped a few tops and came back in and shook myself off like a dog. I mixed those in.

Then I tasted it. There was certainly no cheering. It was pretty bland. So I added what any potato goes happily with – cheese. Some parmesan cheese (also known as nectar of the gods). That gave it some flavor.

I baked this in a square baking pan for 40 minutes as directed. It came out looking nice and brown. It smelled good too.

twice-baked-potato1But how did it taste, you ask? Ah, there’s the rub. It was not fabulous. It was grainy and kind of dry tasting. Thank goodness I added the cheese because it really would not have been great without that. I know the Greek yogurt is healthier than sour cream, but I would much rather use light sour cream than Greek yogurt in this dish.  Or maybe even a mixture of the two would give it the moisture it lacked. So, I’m afraid I can’t recommend this dish. Not a good thing.

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