Sour Cream-&-Herb Baked Potatoes

Sour Cream-&-Herb Baked Potatoes

1 Review
From: EatingWell Magazine, September/October 1994

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 medium russet potatoes
  • ½ cup sour cream
  • ½ cup plain yogurt
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped scallions, or chives
  • 1 tablespoon grainy mustard
  • Salt & freshly ground pepper, to taste

Preparation

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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: 245 calories; 6 g fat(3 g sat); 3 g fiber; 42 g carbohydrates; 6 g protein; 43 mcg folate; 18 mg cholesterol; 4 g sugars; 0 g added sugars; 518 IU vitamin A; 19 mg vitamin C; 99 mg calcium; 2 mg iron; 110 mg sodium; 1,004 mg potassium
  • Nutrition Bonus: Vitamin C (32% 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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