Baked Potatoes With Yogurt And Sour Cream Food

BAKED POTATOES WITH YOGURT CHEESE

Steps:

• Preheat oven to 400 degrees. Scrub potatoes. Prick in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes.
• Split potatoes open with a fork; serve with a yogurt cheese.

BAKED POTATOES WITH CREAMY HERB TOPPING

Steps:

• 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.
• Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
• Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

YOGURT AND SOUR CREAM POTATO SALAD

Steps:

• Scrup potatoes, quarter and boil gently until tender, leaving skins on.
• Drain and pour into a bowl with cover.
• Chop celery (if using) and green onions and add to potatoes, stirring gently so as to leave potato quarters intact.
• Mix together in a small bowl, equal parts of yogurt, sour cream and mayonnaise--approximately 1/2 cup of each--along with salt, pepper and dill weed.
• Pour over potatoes, stir gently, cover and chill until ready to serve.
• Stir gently again, before serving, in order to thorougly coat potatoes with yogurt mixture.
• NOTE: Use additional yogurt mixture if salad seems too dry.

SOUR CREAM POTATOES

Steps:

• Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.

GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
• Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
• Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
• Carefully set potato halves hollowed side up on a roomy baking sheet.
• Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
• In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
• Taste and add additional salt and pepper if you'd like.
• Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
• Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
• Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
• Garnish with additional fresh snipped chives, if desired. Serve.

BAKED POTATOES IN THEIR JACKETS WITH SOUR CREAM TOPPING

Steps:

• Wash the potatoes.
• Wrap each one closely in aluminium foil.
• Bake till tender in a medium oven, roughly 45 minutes.
• Check for doneness by squeezing gently, if the potato gives it's done.
• Chop the chives.
• Combine the sour cream, salt and chives.
• Adjust amount of salt to taste.
• Serve the hot potatoes with the cold topping.
• Each person peels the foil off their own potato and eats it with or without the jacket.

BAKED POTATOES WITH YOGURT CHEESE

Steps:

• Line a fine sieve with a coffee filter or paper towel and set over a large glass measuring cup or deep bowl. Fill sieve with yogurt. Cover with plastic wrap, and refrigerate at least 8 hours (or up to 24 hours).
• Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Preheat oven to 400°F. Prick potatoes in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes (depending on size).
• Split potatoes open with a fork; serve with yogurt cheese.
• Cook 1 garlic clove in boiling water 1 minute; remove, and chop finely. Stir garlic and 3 tablespoons finely chopped fresh chives into yogurt cheese
• Yogurt cheese can be refrigerated up to 1 week in an airtight container. Before serving, pour off any liquid that may have accumulated.
• (Per Serving)
• Calories: 199
• Fat: 2g (1.3g Saturated Fat)
• Protein: 7.2g
• Carbohydrates: 40.7g
• Fiber: 4g

BAKED POTATOES WITH SAUTEED MUSHROOMS AND YOGURT

Steps:

• Preheat oven to 450 degrees. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes.
• Heat oil in a medium skillet over medium-high heat. Add mushrooms; cook, stirring, until browned, about 2 minutes. Stir in salt; season with pepper.
• Slit the potatoes lengthwise, stopping 1/2 inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly. Divide sauteed mushrooms and the cheese among potatoes; top each with 1 tablespoon yogurt. Garnish with chives.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.