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Baked Potatoes with Yogurt and Sour Cream
- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 4 servings
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 4 servings
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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