Flavored Baked Potatoes With Garlic Yogurt Dip Recipes

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BAKED POTATOES WITH YOGURT CHEESE



Baked Potatoes with Yogurt Cheese image

Baked potatoes get a lift when topped with this tangy yogurt cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 2

4 medium russet potatoes
Easy Yogurt Cheese

Steps:

  • Preheat oven to 400 degrees. Scrub potatoes. Prick 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.
  • Split potatoes open with a fork; serve with a yogurt cheese.

Nutrition Facts : Calories 199 g, Fat 1 g, Fiber 4 g, Protein 7 g

BAKED POTATOES WITH YOGURT CHEESE



Baked Potatoes with Yogurt Cheese image

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

2 cups plain low-fat yogurt
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
4 medium russet potatoes, scrubbed

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

YOGURT & SPICE CRUSTED ROAST POTATOES



Yogurt & spice crusted roast potatoes image

A superhealthy side dish which goes especially well with Indian mains

Provided by Deena Kakaya

Categories     Dinner, Side dish

Time 40m

Number Of Ingredients 8

500g baking potatoes , quartered
250g natural set yogurt
1 large green or red chilli , finely chopped
small piece ginger , grated
1 garlic clove , crushed
1 tbsp olive oil
1 ½ tbsp gram or plain flour
1 tsp each ground coriander and ground cumin

Steps:

  • Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
  • Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium

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