Friday, March 13, 2009

Baked Potatoes with Yogurt and Sour Cream

I recently watched an episode of Barefoot Contessa where Ina made company pot roast and baked potatoes. When I decided to make the pot roast I just happened to have some Greek yogurt and chives in the refrigerator that I needed to use. A dinner menu was made! This recipe is not really rocket science but I really liked the combination. It made an ordinary baked potato with sour cream just a little more special and something you could serve with steak or at a dinner party with minimal effort. Its also a great use for Greek yogurt, one of my new favorite ingredients.

Favorite Barefoot Contessa Side Dishes:

Butternut Squash Risotto
Sauteed Carrots
Chive Risotto Cakes

Baked Potatoes with Yogurt and Sour Cream
  • 4 Idaho russet baking potatoes
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives, plus extra for garnish
  • Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.

Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.

When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.

Source: Ina Garten, Barefoot Contessa Back to Basics, Clarkson Potter, 2008.

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