Baked Potatoes with Yogurt & Sour Cream

I made these baked potatoes from the Barefoot Contessa Back to Basics cookbook, and for the first time, I was slightly disappointed.

Disappointed probably isn’t the word, because the potatoes were…good. They just weren’t as good as the other recipes I’ve tried from the book. The sauce was fine, but nothing spectacular, and I know that oven-baked potatoes are supposed to be better than the microwave kind, but since this recipe didn’t do anything to the skins, there really wasn’t much of a difference in the actual texture of the potato.

In short, there’s nothing wrong with the recipe below, but I probably won’t make it again. It wasn’t special enough to be worth the trouble. On the plus side, the sour cream/yogurt sauce is lower in fat and calories than the traditional butter & sour cream mixture, and doesn’t really sacrifice any flavor.

Baked Potatoes with Yogurt & Sour Cream
Adapted from the Barefoot Contessa Back to Basics cookbook

  • 4 Idaho russet baking potatoes
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives, plus extra for garnish
  • kosher salt and freshly ground pepper

Preheat the oven to 350 degrees.

Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a fork.

Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.

When potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.

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4 Responses to “Baked Potatoes with Yogurt & Sour Cream”

  1. Test Subject #2

    Yeah, these were definitely nothing amazing.

  2. Teri

    I wanted to reply “You’re nothing amazing,” but then I realized that other people might not understand our sense of humor or how I’m not really being as mean as I sound.

  3. Mom

    You are the mean one…………..seriously, this was also on the company pot roast episode and I didn’t think they would be anything special. Grandma’s are better

  4. Teri

    The one thing that you would like about them is that the yogurt is lower fat/lower calories than sour cream, and you don’t really notice the difference when you use them half and half like that. I even used Reduced Fat sour cream, because that’s what we have around, and it was still good.

    There wasn’t anything WRONG with them, I just would’ve been equally happy with microwave “baked” potatoes.

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