Baked Potatoes with Creamy Herb Topping
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 50 min
- Yield: 4 servings, serving size, 2 tablespoons
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 3.5 grams
- Saturated Fat
- 0.5 grams
- Sodium
- 50 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 50 min
- Yield: 4 servings, serving size, 2 tablespoons
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 180
- Total Fat
- 3.5 grams
- Saturated Fat
- 0.5 grams
- Sodium
- 50 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
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
