Sour Cream-&-Herb Baked Potatoes

Sour Cream-&-Herb Baked Potatoes

1 Review
From: EatingWell Magazine, September/October 1994

Banish the full-fat sour cream from the baked potatoes and use this herbed nonfat topping instead. Make it a meal: Serve with sliced tomatoes and Roasted Green Beans & Red Peppers.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


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  • Ready In

  1. 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.)
  2. Combine sour cream, yogurt, parsley, scallions (or chives), mustard, salt and pepper in a small bowl.
  3. Spoon the mixture on top of the baked potatoes and serve.

Nutrition information

  • Per serving: 212 calories; 1 g fat(0 g sat); 4 g fiber; 44 g carbohydrates; 9 g protein; 62 mcg folate; 6 mg cholesterol; 8 g sugars; 0 g added sugars; 599 IU vitamin A; 23 mg vitamin C; 160 mg calcium; 2 mg iron; 243 mg sodium; 1,050 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, ½ fat free milk

Reviews 1

January 12, 2011
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By: EatingWell User
great for leftover sour cream really easy side dish or snack
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