September 6, 2009 at 10:16 pm

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!!



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




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.

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