• 25minutes
  • 207calories

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Nutrition Info . . .

VitaminsA, B9, C
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 medium russet potatoes

  2. 1/2 cup nonfat sour cream

  3. 1/2 cup nonfat plain yogurt

  4. 1/4 cup chopped fresh parsley

  5. 1/4 cup chopped scallions, or chives

  6. 1 tablespoon grainy mustard

  7. Salt & freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  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.


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