Photo: Baked Potatoes with Yogurt and Sour Cream Recipe
Ingredients
- 4 Idaho russet baking potatoes
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives, plus extra for garnish
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
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By frannyt
Central New Yor...
on December 28, 2012
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to kissmekate322 - just an fyi: I bake at least a half dozen potatoes per week, and have for the past 30+ years. I bake different kinds of potatoes, at different and sometimes differing temps (depending on what else is going on in the oven. I rarely pierce the skin. I have never had a single potato explode. Maybe I'm just lucky, but the amount of moisture in even the highest moisture potatoes I cook doesn't seem to me to be likely to cause a dangerous explosion.
Sauce is excellent
By kissmekate322
on December 27, 2012
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Loved the dressing! would have given this 5 stars but for the fact that she didn't mention the potatoes need to be pierced! I feel that was a somewhat dangerous omission especially since an unpierced potato can explode and cause burns. Usually you are right on Ina but you messed up on this one important thing!
By william.d.levin...
Los Angeles, 43
on August 10, 2011
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Fantastic. Loved the texture of the sour cream and greek yogurt. Don't think I'll ever have a baked potato any other way again. Thanks, Ina.
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