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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.

Source: EatingWell Magazine, September/October 1994

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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 Facts

245 calories; protein 6.4g; carbohydrates 41.7g; dietary fiber 3.1g; sugars 3.7g; fat 6.2g; saturated fat 3.1g; cholesterol 18.1mg; vitamin a iu 517.9IU; vitamin c 18.7mg; folate 43.1mcg; calcium 98.7mg; iron 2.2mg; magnesium 58.2mg; potassium 1003.7mg; sodium 110.3mg; thiamin 0.2mg.

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

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