Twice-Baked Potatoes With Greek Yogurt

• 4 russet potatoes (3 pounds), pricked all over with a fork
• 4 ounces (1 stick) unsalted butter
• 3/4 cup heavy cream
• 2 cups reduced-fat (2 percent) Greek yogurt, room temperature
• 2 Tbspn minced fresh chives, plus 2-inch pieces for garnish (optional)
• Coarse salt and freshly ground pepper

1. 1. Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly
2. 2. Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper
3. 3. Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins
4. 4. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving

potatoes, butter, heavy cream, percent, tbspn, salt

Taken from www.epicurious.com/recipes/member/views/twice-baked-potatoes-with-greek-yogurt-50077596 (may not work)