Whole 30 Ginger-Turmeric Baked Potatoes with Yogurt-Herb Topping
Total time1 hr 10 min
Prep time10 min
Cook time1 hr
4.6(18)
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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 fine salt
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the yogurt topping
- ¾ cup plain low-fat yogurt
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp fine salt
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
- 2
Rub each potato all over with the olive oil, then sprinkle evenly with the fine salt. Pierce each potato 6–8 times with a fork. Place directly on the prepared baking sheet.
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