Baked Potatoes with Creamy Herb Topping

  • 2008 Ellie Krieger, All Rights Reserved
  • Show: Healthy Appetite with Ellie Krieger
  • Episode: Treat Yourself Good
Total Time:
1 hr 20 min
10 min
Inactive Prep:
20 min
50 min
4 servings, serving size, 2 tablespoons


  • 4 small russet potatoes (about 1 1/4 pound total)
  • 1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped parsley leaves
  • 1 tablespoon finely chopped chives


Preheat the oven to 450 degrees F.

Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.

Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.

Per Serving
Calories 180; Total Fat 3.5 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 6 g; Carb 33 g; Fiber 3 g; Cholesterol 0 mg; Sodium 50 mg
Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
Good source of: Protein, Fiber, Calcium, Magnesium, Manganese