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Baked Potatoes With Mustard-Dill Topping

fatfree.kitchen's picture
Ingredients
  Plain non fat yogurt 1 Cup (16 tbs)
  Chopped scallions 2 Tablespoon
  Dijon mustard 2 Tablespoon
  Potatoes 4 , warm baked
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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