Prep 10 mins
Cook 45 mins
Who doesn't like a baked potato? They are full of nutrients and low in fat, until you load on the butter and sour cream. Think about this topping, you just might like it and be healthier for it --wink--.
- 236.59 ml low-fat yogurt (or use fat free ) or 236.59 ml low-fat sour cream (or use fat free sour cream)
- 118.29 ml sun-dried tomato (marinated or re hydrated, drained)
- 59.14 ml chopped kalamata olives or 59.14 ml ripe olives
- 29.58 ml crumbled feta or 29.58 ml shredded parmesan cheese
- 2.46 ml dried Italian herb seasoning, crushed
- 1.23 ml ground pepper
- 4 russet potatoes, baked and still hot (baked about 45 mins)
- Combine first 6 ingredients and mix well.
- Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
- Top each with one-fourth of yogurt mixture.
- Serve at once.
This is a 5 star recipe, but I think it goes better with fish or chicken than with beef. I think it would be really fabulous with grilled fish. Had it tonight with grilled steak, and I don't think that was the best match. But I loved the flavors, and can just imagine the wonderful combinations! Thanks for posting!
Boy, this was enough to blow your socks off! We had this as a football-fare and it turned out beautifully! I love the sun-dried tomato/low fat yogurt, and olives! Wow! I had fresh chives to plucked them right up and they gently atop that great potato and life was so good! Made for the Diabetic Fall Comfort Foods, Oct 2012
What a nice side dish this was to dinner tonight. I used non-fat yogurt, shredded parmesan cheese, and ripe olives. Excellent flavors this had, and even my picky 11 year old enjoyed hers with the olives, which I had thought she would pick them out. Nice twist to a regular baked potato. Made and reviewed for PRMR tag.