Baked Potatoes With Yogurt And Sour Cream Recipes
BAKED POTATOES WITH YOGURT AND SOUR CREAM
Steps:
- 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.
BAKED POTATOES WITH YOGURT CHEESE
SECRET INGREDIENT Made by draining yogurt to remove excess moisture, yogurt cheese is a tangy, low-fat alternative to sour cream. Once you've discovered how easy it is to prepare, you'll find many ways to use it-on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables. Try it plain or flavored with the variation that follows.
Yield serves 4
Number Of Ingredients 4
Steps:
- Line a fine sieve with a coffee filter or paper towel and set over a large glass measuring cup or deep bowl. Fill sieve with yogurt. Cover with plastic wrap, and refrigerate at least 8 hours (or up to 24 hours).
- Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Preheat oven to 400°F. Prick potatoes in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes (depending on size).
- Split potatoes open with a fork; serve with yogurt cheese.
- Cook 1 garlic clove in boiling water 1 minute; remove, and chop finely. Stir garlic and 3 tablespoons finely chopped fresh chives into yogurt cheese
- Yogurt cheese can be refrigerated up to 1 week in an airtight container. Before serving, pour off any liquid that may have accumulated.
- (Per Serving)
- Calories: 199
- Fat: 2g (1.3g Saturated Fat)
- Protein: 7.2g
- Carbohydrates: 40.7g
- Fiber: 4g
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