Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Comfort and Company
Baked Potatoes with Yogurt and Sour Cream
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 13 mg
- Sodium
- 484 mg
- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 189
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 13 mg
- Sodium
- 484 mg
Ingredients
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.
