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Sour Cream-&-Herb Baked Potatoes

:  September/October 1994

Your rating: None Average: 4 (1 vote)

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 Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  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

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


More From EatingWell

Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Vegetarian
Everyday favorites
Kid-friendly
Type of Dish
Main dish, vegetarian
Sauce/Condiment, savory
Side dish, potato/starch
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Ethnic/Regional
American
Main Ingredient
Vegetarian, other
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Preparation/ Technique
Microwave
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
September/October 1994
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