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.