Greek Yogurt Baked Potato: Why Greek Yogurt?
Naturally gluten free, this baked potato is topped with one cup of Voskos Greek Yogurt, salt and pepper. Incredible. This is my new daily craving. It works much better than “an apple a day…” Maybe now it’s Greek yogurt that keeps the doctor away.
I have begun to start altering my recipes just for an excuse to add Greek yogurt to them. And I don’t think it’s just because I’m Greek. I really crave the stuff.
Whether you’re just trying to eat healthier, or trying to lose weight, spend some time learning about the benefits of Greek yogurt and how you can substitute it in many recipes and no one would know the difference.
A quick look at the nutritional value of a potato:
- The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin B6 and Potassium, and a very good source of Vitamin C
- The “bad”: Well, it is very high in carbs. But carbs are not the end of the line in weight loss. Remember, it’s to keep the full nutritional picture in mind. (if weight loss is your thing)
- Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2546/2#ixzz1wB7LQvdF
Now let’s look at Greek Yogurt and why I think this is a terrific “fast food” dish. (Think about it, 13 minutes is less time than it takes to go through most drive-throughs…and this is much healthier!)
If you aren’t familiar with the benefits of Greek Yogurt, check this out:
- It has at least twice the amount of protein in American yogurt
- Can be lower in carbs than American yogurt
- Many brands are completely lactose free (that’s the sugar in dairy products)
- Generally most brands are fat-free or low fat
- Packed with live and active probiotic cultures to keep your digestive track happy
- Great for those trying to lose weight (high protein, low calorie)
- Thick and creamy texture
- Naturally gluten free (Greek brands)
What are the cons? Well, it always depends on the brand. Greek yogurt generally has less calcium than American yogurt due to the straining process – which is how it ends up so thick and creamy.
Also, if you go with a more American version of Greek Yogurt, there tends to be a lot more additives, higher in saturated fat and extra sugars.
My favorite brands?
I personally think the plain Greek yogurt tastes like an incredible creamy sour cream. Therefore, I put it in place of sour cream in all recipes.
*This is not a paid-for ad. It’s posted with pure love.
Greek Yogurt Baked Potato
1 baked potato
- 1 large potato
- 1 cup Greek yogurt
- Salt to taste
- Pepper to taste
- Scrub outside of potato and cut a small "X" on the top to allow steam to escape
- Baked on high in the microwave for 8-10 minutes. Turn over half way through. (It's done when you squish the sides end and it gives a little)
- Slice open lengthwise and push the ends in to "pop" it open
- Top with Greek yogurt, salt and pepper