Interstitial Cystitis Friendly Garden Herb Baked Potatoes with Yogurt-Herb Topping

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

Interstitial Cystitis Friendly 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
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Fresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/8 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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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