Best 10 Baked Potatoes With Yogurt And Sour Cream Recipes

BAKED POTATOES WITH CREAMY HERB TOPPING

Steps:

• 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.
• Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
• Good source of: Protein, Fiber, Calcium, Magnesium, Manganese

SKINNYGIRL SOUR CREAM - BETHENNY FRANKEL

Steps:

• Pour or squeeze lemon juice over 1 cup of fat free greek yogurt and stir to combine.
• That's it! You're done!

BAKED POTATOES WITH YOGURT CHEESE

Steps:

• Preheat oven to 400 degrees. Scrub potatoes. Prick in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes.
• Split potatoes open with a fork; serve with a yogurt cheese.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

BAKED POTATOES WITH ONION SOUR CREAM

Steps:

• Preheat oven to 400 degrees. Prick potatoes in several places with a fork. Place on a baking sheet, and bake until easily pierced with the tip of a knife, 50 to 60 minutes.
• Meanwhile, make onion sour cream: In a 10-inch skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until translucent, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature.
• Add sour cream to onion; mix to combine. Season with salt and pepper.
• Cut a deep cross in the top of each potato; push ends together to open. Season with salt and pepper. Spoon some onion sour cream over each potato, and sprinkle with chives. Serve.

BAKED POTATOES IN THEIR JACKETS WITH SOUR CREAM TOPPING

Steps:

• Wash the potatoes.
• Wrap each one closely in aluminium foil.
• Bake till tender in a medium oven, roughly 45 minutes.
• Check for doneness by squeezing gently, if the potato gives it's done.
• Chop the chives.
• Combine the sour cream, salt and chives.
• Adjust amount of salt to taste.
• Serve the hot potatoes with the cold topping.
• Each person peels the foil off their own potato and eats it with or without the jacket.

HEALTHIER ULTIMATE TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
• Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
• Bake in oven until filling is hot and cheese is melted, about 15 minutes.

GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
• Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
• Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
• Carefully set potato halves hollowed side up on a roomy baking sheet.
• Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
• In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
• Taste and add additional salt and pepper if you'd like.
• Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
• Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
• Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
• Garnish with additional fresh snipped chives, if desired. Serve.

YOGURT & SPICE CRUSTED ROAST POTATOES

Steps:

• Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
• Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

CHEESY POTATOES WITH SOUR CREAM

Steps:

• Place potatoes in a saucepan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl; combine 3 cups cheese, sour cream, soup, butter and 3 tablespoons chives. Add potatoes; stir gently until potatoes are coated., Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.