Baked Potatoes with Creamy Herb Topping

Name: Baked Potatoes with Creamy Herb Topping
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings, serving size, 2 tablespoons
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

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Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Inactive: 20 min
Cook: 50 min

Yield: 4 servings, serving size, 2 tablespoons

Level: Easy
Total: 1 hr 20 min

Prep: 10 min
Inactive: 20 min
Cook: 50 min

Yield: 4 servings, serving size, 2 tablespoons

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