Speckled trout is a mild fish that’s easy to serve with mixed vegetables, rice or potatoes. For a spectacular side, try these twice baked potatoes and follow the tip to make them ahead. Serves 8. Recipe courtesy of Diane Boyd.
- 4 Russet potatoes, unpeeled and scrubbed (7-8 ounces each)
- 4 oz. Horseradish Cheddar, shredded
- 1/2 cup 2% Greek yogurt
- 1/2 cup milk
- 3 scallions
- 2 Tablespoons unsalted butter
1. Preheat oven to 400 degrees fahrenheit. Place potatoes on a foil lined baking sheet and bake for approximately one hour, or until skin is deep brown and flesh can be pierced easily with a fork. Remove from oven and set-aside until cool enough to handle.
2. Cut each potato in half lengthwise. Scoop flesh from each half using a spoon, leaving 1/4 inch thickness of flesh in shell. Spread inside of each shell lightly with butter, and sprinkle with salt and pepper. Return potato shells to oven, shell side up. Bake until dry and slightly crisped, about 10 minutes.
3. Meanwhile, mash potato flesh together with cheddar cheese, Greek yogurt, Lactaid milk, scallions, butter and 1/2 teaspoon of salt. Season with pepper to taste.
4. Remove shells from oven and heat broiler. Divide mashed potato mixture between shells, mounding filling slightly higher in the center.
MAKE AHEAD TIP: At this point you can wrap tightly and refrigerate before placing back in oven a second time.
5. Place potatoes under broiler until spotty brown on top, about 10 minutes. Allow to cool for 10 minutes. Serve warm.