Baked Potatoes with Creamy Herb Topping
Serves: 4
Points: 44 small russet potatoes (about 1 1/4 pound total)
1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives
1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
1 tablespoon olive oil
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives
Preheat the oven to 450 degrees F.
Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
Each serving has 180 calories, 3.5 grams of fat, and 3 grams of fiber.
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