Baked Potatoes with Yogurt and Sour Cream

I love potatoes, all kinds of potatoes, made in a variety of ways.  My least favorite is potato salad because I like my potatoes hot.  Bake them, boil the, fry them or roast them, I love potatoes.  

I grew up on potatoes and sour cream.  In our home, it was a comfort food.  It always appealed to me and I loved when Mom made it.  I also liked when she put both into borscht.

This is a super easy dish to make but it tastes like a million dollars. It is almost embarrassing to post this but it tastes so good.  The plus is that it is made with half yogurt and half sour cream, cutting the calories.  I would guess, you could make it, totally with yogurt.

Baked Potatoes with Yogurt and Sour Cream -  Barefoot Contessa Back to Basics

 Ingredients

4 Idaho russet baking potatoes  (I made 3.)

1/2 cup yogurt  ( I put a little more sour cream in than yogurt.  I didn't know what the yogurt would do to the sour cream.  It turned out that it balanced the flavors beautifully.  It added a tangy taste.

1/2 cup sour cream

2 tablespoons chopped fresh chives, plus extra for garnish

Kosher salt and black pepper

Method:

Preheat the oven to 350 degrees F.

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 skewer.

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 the 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.

Eat and enjoy.

  Tuesday’s Table