High Fructose Corn Syrup Free Garden Herb Baked Potatoes with Yogurt-Herb Topping

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

High Fructose Corn Syrup Free Garden Herb Baked Potatoes with Yogurt-Herb Topping

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Ingredients

4 servings

For the potatoes

4 medium russet potatoes (about 8 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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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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