Nutrition per serving may change if servings are adjusted.
4 medium russet potatoes
½ cup nonfat sour cream
½ cup nonfat plain yogurt
¼ cup chopped fresh parsley
¼ cup chopped scallions, or chives
1 tablespoon grainy mustard
Salt & freshly ground pepper, to taste
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
Combine sour cream, yogurt, parsley, scallions (or chives), mustard, salt and pepper in a small bowl.
Spoon the mixture on top of the baked potatoes and serve.
212 calories;1.0 g fat(0.0 g sat); 4.0 g fiber; 44.0 g carbohydrates; 9.0 g protein; 62.0 mcg folate; 6 mg cholesterol; 8.0 g sugars; 0.0 g added sugars; 599.0 IU vitamin A; 23.0 mg vitamin C; 160.0 mg calcium; 2.0 mg iron; 243 mg sodium; 1050.0 mg potassium