Yogurt Baked Potato
I remember very clearly the first time my mom uttered the words, “Yogurt…it’s really good for you.” All I could think of was, “ewwww.” For some reason, every time my mom thought something was good for us, I didn’t think I would like it. (Sorry Mom!)
Then there was the day that TCBY (The Country’s Best Yogurt) showed up in my little, or not so little, town of Plano, Texas. My mom couldn’t WAIT to take us there. ”But they have CHOCOLATE frozen yogurt,” she pleaded. “Just TRY it.”
I tell you this story because I know there are those of you out there right now who thought, “Ewwwww…yogurt on a potato.” I’m going to tell you the same thing she told me, “Just TRY it.”
The Voskos (no, it’s not a paid ad and, no, they don’t know who I am) has this amazing plain Greek yogurt. It works as a perfect substitution for sour cream and is packed with protein, calcium and contributes to colon health. Sour cream can’t say that.
As soon as I finished my 14-Day Raw Cleanse, this was the first cooked food that I ate. In fact, I had my favorite baked potato and yogurt for four days straight. I missed it THAT much. Underneath that yogurt is a little bit of real butter…and then I topped it with Jane’s Crazy Salt. Which I generally put on everything now!
This took 10 minutes to make from start to finish and serves one.
- 1 russet potato (washed and scrubbed)
- 1/4 cup of plain Greek yogurt
- 1 Tbsp of butter (optional)
- Dash of salt and pepper
Directions (the fast way):
- Cut an “x” into the top of the potato
- Wrap it in a damp paper towel
- Microwave for 5 minutes
- Turn it over and microwave for another 5 minutes
- Remove from microwave (it will be HOT) and slit it open
- Push the ends together (use pot holders or a towel) to push the potato flesh out
- Top with butter (optional), yogurt and salt/pepper