Sour Cream-&-Herb Baked Potatoes

From EatingWell: September/October 1994 — Subscribe Now!

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.

4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

4 medium russet potatoes
1/2 cup nonfat sour cream
1/2 cup nonfat plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped scallions, or chives
1 tablespoon grainy mustard
Salt & freshly ground pepper, to taste

Preparation

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.

Nutrition

Per serving: 207 calories; 1 g fat (0 g sat, 0 g mono); 6 mg cholesterol; 44 g carbohydrates; 8 g protein; 4 g fiber; 237 mg sodium; 971 mg potassium.

Nutrition Bonus: Vitamin C (41% daily value), Potassium (28% dv), Folate (15% dv).

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 fat free milk