Yogurt, sour cream and herbs are combined to make a perky topping for these healthy baked potatoes. Add some sliced tomatoes on the side to brighten up the plate and spoon some of the sauce over them too.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1994
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Nutrition Facts

245.3 calories; protein 6.4g 13% DV; carbohydrates 41.7g 14% DV; exchange other carbs 3; dietary fiber 3.1g 12% DV; sugars 3.7g; fat 6.2g 10% DV; saturated fat 3.1g 16% DV; cholesterol 18.1mg 6% DV; vitamin a iu 517.9IU 10% DV; vitamin c 18.7mg 31% DV; folate 43.1mcg 11% DV; calcium 98.7mg 10% DV; iron 2.2mg 12% DV; magnesium 58.2mg 21% DV; potassium 1003.7mg 28% DV; sodium 110.3mg 4% DV; thiamin 0.2mg 20% DV.

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Rating: 4 stars
10/29/2011
great for leftover sour cream really easy side dish or snack Read More