This entry was posted on Sunday, September 6th, 2009 at 10:16 pm and is filed under Side Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
EZ Baked Potatoes
Servings: 4
As said, here is part II of my fancy family dinner creation, with the help of the ever so great Ina Garten! These potatoes went great with the Company Pot Roast, believe me when I tell you the the sauce is finger lickin good!!
INGREDIENTS:
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
DIRECTIONS:
1. Preheat the oven to 350 degrees F
2. Wash the potatoes and place them directly on the oven baking rack.
3. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
4. Combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Chill.
5. When the potatoes are done, cut them down the middle and squeeze both ends.
6. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
7. Garnish with extra chives.
