Baked Potato with Chive-Dill Cream
This classic side features a creamy topping made with fresh herbs, lightened up with Greek yogurt.
Makes 2 potatoes
Preparation time: 1 hour
2 large baking potatoes
Olive oil + salt
For the Chive-Dill Cream:
¾ cup Fage Greek yogurt
¼ cup chopped chives
¼ cup chopped fresh dill
1 tablespoon olive oil
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper to taste
Optional: crumbled bacon, cheese and scallions, for topping
- Heat oven to 450 F.
- Scrub potatoes under running water and dry. Drizzle with olive oil and sprinkle with salt to season.
- Place the potatoes in the oven on a baking sheet or pan and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
- In a medium bowl, mix together Greek yogurt, chives, dill, olive oil and cayenne. Season with kosher salt and pepper to taste.
- Cut open the hot baked potatoes and serve topped with a generous dollop of Chive-Dill Cream. Garnish with additional toppings, if desired.