Garden Herb Baked Potatoes with Yogurt-Herb Topping
Total time1 hr 10 min
Prep time10 min
Cook time1 hr
5.0(20)
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Learn more →Ingredients
4 servings
For the potatoes
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 1 tbsp olive oil
- ½ tsp kosher salt
For the yogurt-herb topping
- ¾ cup plain low-fat yogurt
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- ½ tsp fresh ginger, finely grated
- ¼ tsp kosher salt
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with foil.
- 2
Rub each potato all over with the olive oil and sprinkle with the 1/2 tsp kosher salt. Pierce each potato 8–10 times with a fork, then place directly on the prepared baking sheet.
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