Baked Potatoes with Yogurt Cheese
SECRET INGREDIENT Made by draining yogurt to remove excess moisture, yogurt cheese is a tangy, low-fat alternative to sour cream. Once you’ve discovered how easy it is to prepare, you’ll find many ways to use it—on top of baked potatoes, spread on crackers or bread, or served as a dip for chips or blanched vegetables. Try it plain or flavored with the variation that follows.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Line a fine sieve with a coffee filter or paper towel and set over a large glass measuring cup or deep bowl. Fill sieve with yogurt. Cover with plastic wrap, and refrigerate at least 8 hours (or up to 24 hours).
Step 2
Discard liquid that has collected in the measuring cup; transfer yogurt cheese to a bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 3
Preheat oven to 400°F. Prick potatoes in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes (depending on size).
Step 4
Split potatoes open with a fork; serve with yogurt cheese.
variation: yogurt cheese with garlic and chives
Step 5
Cook 1 garlic clove in boiling water 1 minute; remove, and chop finely. Stir garlic and 3 tablespoons finely chopped fresh chives into yogurt cheese
Storing yogurt cheese
Step 6
Yogurt cheese can be refrigerated up to 1 week in an airtight container. Before serving, pour off any liquid that may have accumulated.
Nutrition Information
Step 7
(Per Serving)
Step 8
Calories: 199
Step 9
Fat: 2g (1.3g Saturated Fat)
Step 10
Protein: 7.2g
Step 11
Carbohydrates: 40.7g
Step 12
Fiber: 4g
