Baked potatoes with creamy herb topping

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Ingredients

  • 4 small baking potatoes (about 600g total)
  • 125ml nonfat Greek-style yoghurt or 190ml regular, plain nonfat yoghurt
  • 1 tbsp. olive oil
  • 1 tbsp. finely chopped parsley leaves
  • 1 tbsp. finely chopped chives

Use imperial measurements

Method

How to make Baked potatoes with creamy herb topping

1) Preheat the oven to 200C/Gas 6.

2) 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.

3) If using regular yoghurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yoghurt drain and thicken for 20 minutes.

4) Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives in a small bowl.

5) Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.

Per Serving

Calories 180; Total Fat 3.5g; (Sat Fat 0.5g, Mono Fat 2.5g, Poly Fat 0.5g) ; Protein 6g; Carb 33g; Fiber 3g; Cholesterol 0mg; Sodium 50mg

Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium

Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

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