Sour Cream-&-Herb Baked Potatoes

September/October 1994

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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.

Sour Cream-&-Herb Baked Potatoes

Makes: 4 servings

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Total Time:


  • 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


  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.


Per serving: 207 calories; 1 g fat (0 g sat, 0 g mono); 6 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 3

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

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