Low Histamine Garden Herb Baked Potatoes with Yogurt-Herb Topping

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

Low Histamine 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
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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
Ingredient note
Some low histamine plans limit fresh chives, but counting all uses, this recipe has about 2 1/4 teaspoons per serving and likely stays within the reviewed range. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh dill, finely chopped
Ingredient note
Dill is generally well tolerated in small amounts on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid dill, please tap it and change its rating to Red.
½ tsp fresh ginger, finely grated
Ingredient note
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. 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)
Ingredient note
Some low histamine plans limit fresh chives, but counting all uses, this recipe has about 2 1/4 teaspoons per serving and likely stays within the reviewed range. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.

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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