Recipe courtesy of Ellie Krieger
Print
Baked Potatoes with Creamy Herb Topping
Total:
1 hr 20 min
Prep:
10 min
Inactive:
20 min
Cook:
50 min
Yield:
4 servings, serving size, 2 tablespoons
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 20 min
Prep:
10 min
Inactive:
20 min
Cook:
50 min
Yield:
4 servings, serving size, 2 tablespoons
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 4 small russet potatoes (about 1 1/4 pound total)
  • 1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped parsley leaves
  • 1 tablespoon finely chopped chives

Directions

Preheat the oven to 450 degrees F.

Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.

Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.

Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium

Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

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