Baked Potatoes with Yogurt and Sour Cream

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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

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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!

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

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