Indonesian•comfort
Baked potato with yogurt and sour cream
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 Idaho russet baking potatoes
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 2 Tbsp chopped fresh chives (plus extra for garnish)
- Kosher salt and freshly ground black pepper
Instructions
- 1
Preheat the oven to 350 degrees F
- 2
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.
- 3
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.
- 4
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