- 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
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.
Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
Calories 180; Total Fat 3.5 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 6 g; Carb 33 g; Fiber 3 g; Cholesterol 0 mg; Sodium 50 mg
Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
Good source of: Protein, Fiber, Calcium, Magnesium, Manganese