Caviar Baked Potatoes
From EatingWell: January/February 1999
Try these caviar-topped baked potatoes alongside roasted salmon and steamed broccoli.
- 4 large russet potatoes
- 1/4 cup nonfat plain yogurt
- 4 teaspoons lumpfish caviar
- Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.
- Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
- Top each potato with 1 tablespoon yogurt and 1 teaspoon caviar. Serve immediately.
Per serving: 154 calories; 1 g fat (0 g sat, 0 g mono); 32 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 6 g protein; 2 g fiber; 97 mg sodium; 719 mg potassium.
Nutrition Bonus: Potassium (21% daily value), Vitamin C (18% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch
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- Eastern European/Russian
- Ease of Preparation
- Total Time
- 1 hour or less
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- Vegetarian, other
- Preparation/ Technique
- January/February 1999