6 years ago

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


  1. Heat oven to 450 F.
  2. Scrub potatoes under running water and dry. Drizzle with olive oil and sprinkle with salt to season.
  3. 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.
  4. In a medium bowl, mix together Greek yogurt, chives, dill, olive oil and cayenne. Season with kosher salt and pepper to taste.
  5. Cut open the hot baked potatoes and serve topped with a generous dollop of Chive-Dill Cream. Garnish with additional toppings, if desired.