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Baked Potatoes with Yogurt and Sour Cream Recipe

Baked Potatoes with Yogurt and Sour Cream

Ina Garten

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Comfort and Company

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • 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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  • on August 08, 2011

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    When baked all the way (mine took almost 2 hours!!!, they taste delicious! After washing the potatoes, I salted them n then put them in the oven. Crispy salty skin was yummy! Wonder if I up the temp it won't harm it but will be faster?

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  • on April 02, 2011

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    Love the taste of the sour cream yogurt mixture. I now keep a extra batch in my fridge.

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  • on March 04, 2011

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    I tried this recipe and my husband and son - Irish, meat-and-potatoes-loving guys - raved about it (hubby especially loved the sour cream and yogurt topping. From past experience, I pierced the potatoes before putting them in the oven to keep them from exploding - though nowhere in this recipe does it say, "pierce" or "don't pierce" (it's sort of like directions for a frozen entree; it says "remove tray from box," but doesn't say "cut plastic film to vent," before putting it in the microwave. If you have had previous experience with "nuking" frozen entrees, you know instinctively, unless instructed to do otherwise, to cut the plastic film to vent. No one needs to spell it out for you.

    I give this recipe 5 stars.

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  • on March 03, 2011

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    Excellent! What a wonderful potato topping. My family really enjoyed this dish with Ina's Company Pot Roast dish. Great stuff! However, I did have a couple of potatoes explode. The eruption caused additional cleanup but was worth the trouble. Thanks!

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  • on March 02, 2011

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    Although I do use olive oil (my preferenceon my potatoes, I have NEVER pierced them prior to baking. Seriously? You're supposed to pierce potatoes before baking them? I've baked many potatoes in my day. I've never had one "explode". Thanks Ina for the delicious sauce recipe. It definitely added some flare and flavor to our potatoes!

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  • on March 01, 2011

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    Do not trust this potato recipe. I have read everyone that you need to pierce your potatoes. I trusted Ina, and ended up burned from the potato exploding on me. Plus, it took me almost an hour to clean the entire oven of the mess. How unprofessional to suggest not piercing a potato! Never again will I trust her recipes.

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  • on March 01, 2011

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    Excellent, delicious and very easy to prepare. Tasted even better the 2nd day.

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  • on February 27, 2011

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    Pot roast is wonderful; however, I am giving a one star since YOU MUST ALWAYS PIERCE YOUR POTATOES! I cannot tell you how many stories I heard from friends in my early-marriage years (over 40 now who didn't pierce (or poke their potatoes and had them explode in the oven! I bake olive-oil covered PIERCED baking potatoes at 400 degrees for one hour; perfect every time. C'mon, Ina - you used to be better!

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  • on December 25, 2010

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    My mom has this homemade recipe that she slices the sweet potato into skinny rings and then fries them there the best thing in the WORLD!!!

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