Baked Potatoes With Yogurt
Ingredients
Metric
600 g ~ 4 medium potatoes
2 tbsp spring onions (optional)
ground black pepper for taste
Yogurt Mayo:
200 g plain yogurt
1 tsp vinegar, any type
½ tsp garlic powder (optional)
½ tsp onion powder (optional)
¼ tsp salt
US
20 oz ~ 4 medium potatoes
2 tbsp spring onions (optional)
ground black pepper for taste
Yogurt Mayo:
7 oz plain yogurt
1 tsp vinegar, any type
½ tsp garlic powder (optional)
½ tsp onion powder (optional)
¼ tsp salt
MAKES2 portions
PREP TIME60 minutes
COOKING TIME50 minutes
TOTAL TIME30 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Scrub potatoes, make a deep cross-cut on top and place on a baking tray lined with baking paper.
2Bake for 45–50 minutes until soft. Tip: You can bake them in advance and keep them refrigerated.
3In the meantime, make the yogurt mayo. Add yogurt, vinegar, garlic and onion powder, if using, and salt to a small mixing bowl.
4Mix to combine and set aside.
5Transfer baked potatoes to plates.
6Gently press the sides to open them up.
7Top with yogurt.
8Garnish with spring onions and sprinkle with ground black pepper for taste.
Nutritional Info
Makes 2 portions
330 Calories per portion
13g protein
65g carbohydrates
7g fiber
4g fat
330 Calories per portion
13g protein
65g carbohydrates
7g fiber
4g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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