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Twice-Baked Potatoes with Greek Yogurt
Ingredients
  • 4 russet potatoes (3 pounds), pricked all over with a fork
  • 4 ounces (1 stick) unsalted butter
  •  
  • ¾ cup heavy cream
  • 2 cups reduced-fat (2 percent) Greek yogurt, room temperature
  •  
  • 2 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional)
  •  
  • Coarse salt and freshly ground pepper
Steps
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