Flavored Baked Potatoes With Garlic Yogurt Dip Recipes
FLAVORED BAKED POTATOES WITH GARLIC YOGURT DIP
Even though potatoes are usually synonymous with side dishes, make a dip for them and turn them into a satisfying snack! Bake the potatoes with some oregano and basil and then serve them with this refreshing garlic Greek yogurt dip.
Provided by Andrei Gusty
Categories Fruit & vegetables, gluten-free, Greek, nut-free, salty, Sides, Starters & snacks, vegetarian
Time 1h
Yield 3
Number Of Ingredients 15
Steps:
- For the potatoes: Add the dried oregano, garlic, basil, mustard, lemon juice, and olive oil to a bowl. Season with salt and pepper and mix until even.
- Add the quartered potatoes to the bowl and mix to completely cover them with the flavored mustard mixture.
- Transfer them to a parchment paper-lined baking tray and bake them for 50 minutes at 400⁰F/200⁰C.
- For the dip: Add the Greek yogurt, garlic, and olive oil to a smaller bowl. Season with pepper and mix.
- Serve the potatoes together with a bowl of dip.
Nutrition Facts : Calories 451 calories, Protein 13 grams, Fat 10 grams, Carbohydrate 80 grams
BAKED POTATOES WITH YOGURT CHEESE
SECRET INGREDIENT Made by draining yogurt to remove excess moisture, yogurt cheese is a tangy, low-fat alternative to sour cream. Once you've discovered how easy it is to prepare, you'll find many ways to use it-on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables. Try it plain or flavored with the variation that follows.
Yield serves 4
Number Of Ingredients 4
Steps:
- Line a fine sieve with a coffee filter or paper towel and set over a large glass measuring cup or deep bowl. Fill sieve with yogurt. Cover with plastic wrap, and refrigerate at least 8 hours (or up to 24 hours).
- Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Preheat oven to 400°F. Prick potatoes 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 (depending on size).
- Split potatoes open with a fork; serve with yogurt cheese.
- Cook 1 garlic clove in boiling water 1 minute; remove, and chop finely. Stir garlic and 3 tablespoons finely chopped fresh chives into yogurt cheese
- Yogurt cheese can be refrigerated up to 1 week in an airtight container. Before serving, pour off any liquid that may have accumulated.
- (Per Serving)
- Calories: 199
- Fat: 2g (1.3g Saturated Fat)
- Protein: 7.2g
- Carbohydrates: 40.7g
- Fiber: 4g
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