Roasted and Stuffed Potatoes

Name: Roasted and Stuffed Potatoes
Yield: 6
Ingredients: 6 large potatoes; 1/4 cup of butter or margarine at room temperature; 1 200g cup of natural yogurt at room temperature; 1 tablespoon of dried thyme; 2 tablespoons of chopped scallion; 1/8 teaspoon of dried parsley; salt and black pepper to taste; 1 tablespoon of melted butter; chopped scallion for garnish

1
6 large potatoes
2
1/4 cup of butter or margarine at room temperature
3
1 200g cup of natural yogurt at room temperature
4
1 tablespoon of dried thyme
5
2 tablespoons of chopped scallion
6
1/8 teaspoon of dried parsley
7
salt and black pepper to taste
8
1 tablespoon of melted butter
9
chopped scallion for garnish

Ingredients

1
6 large potatoes
2
1/4 cup of butter or margarine at room temperature
3
1 200g cup of natural yogurt at room temperature
4
1 tablespoon of dried thyme
5
2 tablespoons of chopped scallion
6
1/8 teaspoon of dried parsley
7
salt and black pepper to taste
8
1 tablespoon of melted butter
9
chopped scallion for garnish

Directions

1
Bake the potatoes until they're tender, but still firm
2
Peel them and cut off a small portion
3
Remove the potato flesh with a spoon and mash it well
4
Add 1/4 cup of butter or margarine and mix well
5
Beat in an electric mixer at low speed until creamy
6
Add the yogurt, thyme, scallion, parsley, salt, and pepper and continue beating until you get a smooth and fluffy mixture
7
Stuff the potatoes with this mixture and brush them with melted butter
8
Arrange them in a refrigerated oven-proof dish, greased, and bake at 200°C for 15 minutes, or until the potatoes are golden brown
9
Sprinkle with chopped scallion and serve
10
Serve 6 portions.