Baked Potatoes with Yogurt Cheese

1. 1

   Line a fine sieve with a coffee filter or paper towel and set over a large glass measuring cup or deep bowl.

2. 2

   Fill sieve with yogurt.

3. 3

   Cover with plastic wrap, and refrigerate at least 8 hours (or up to 24 hours).

4. 4

   Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl.

5. 5

   Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.

6. 6

   Preheat oven to 400F.

7. 7

   Prick potatoes in several places with a fork; place on a baking sheet (or directly on oven rack).

8. 8

   Bake until tender when pierced with a paring knife, 45 to 60 minutes (depending on size).

9. 9

   Split potatoes open with a fork; serve with yogurt cheese.

10. 10

    Cook 1 garlic clove in boiling water 1 minute; remove, and chop finely.

11. 11

    Stir garlic and 3 tablespoons finely chopped fresh chives into yogurt cheese

12. 12

    Yogurt cheese can be refrigerated up to 1 week in an airtight container.

13. 13

    Before serving, pour off any liquid that may have accumulated.

14. 14

    (Per Serving)

15. 15

    Calories: 199

16. 16

    Fat: 2g (1.3g Saturated Fat)

17. 17

    Protein: 7.2g

18. 18

    Carbohydrates: 40.7g

19. 19

    Fiber: 4g

* Per serving · 4 servings · Values may vary.

No additional tips available.