Baked Potatoes With Mustard-Dill Topping
|Plain non fat yogurt||1 Cup (16 tbs)|
|Chopped scallions||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Potatoes||4 , warm baked|
Combine the yogurt, Dijon mustard, and scallions.
Slit the baked potatoes down the middle and push from both ends to form a hollow.
Top each potato with a quarter of the yogurt mixture.
Variations â– Top potatoes with steamed asparagus; leftover soup; fresh lemon juice with Dijon mustard; chopped tomato, green pepper, and onion; a few splashes of herb vinegar; baked beans; zucchini, tomatoes, and onions sauteed in vegetable broth; stewed tomatoes; salsa; tomato sauce; vegetarian chili; or vegetable stew.
Serving size: Complete recipe
Calories 775 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 0.43 g2.1%
Trans Fat 0 g
Cholesterol 5 mg1.7%
Sodium 187.9 mg7.8%
Total Carbohydrates 171 g57%
Dietary Fiber 19.5 g77.8%
Sugars 19.9 g
Protein 29 g58%
Vitamin A 7.2% Vitamin C 297%
Calcium 22.2% Iron 75.8%
*Based on a 2000 Calorie diet