Baked Potato with Chive-Dill Cream
This classic side features a creamy topping made with fresh herbs, lightened up with Greek yogurt.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Baked Potato with Chive-Dill Cream
Prep Time15 Minutes
Servings2
Cook Time45 Minutes
Ingredients
2 large baking potatoes
Olive oil
Salt
FOR THE CHIVE-DILL CREAM: 3/4 cup plain Greek yogurt
1/4 cup chopped chives
1/4 cup chopped fresh dill
1 tablespoon olive oil
1 teaspoon cayenne pepper
Kosher salt, to taste
Freshly ground black pepper, to taste
FOR TOPPING: Crumbled bacon
Shredded cheese
Green onions
Directions
- Heat oven to 450 F.
- Scrub potatoes under running water and dry. Drizzle with olive oil and sprinkle with salt to season.
- Place the potatoes in the oven on a baking sheet or pan and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
- In a medium bowl, mix together Greek yogurt, chives, dill, olive oil and cayenne. Season with kosher salt and pepper to taste.
- Cut open the hot baked potatoes and serve topped with a generous dollop of Chive-Dill Cream.
- Garnish with additional toppings, if desired.
15 minutes
Prep Time
45 minutes
Cook Time
2
Servings
Directions
- Heat oven to 450 F.
- Scrub potatoes under running water and dry. Drizzle with olive oil and sprinkle with salt to season.
- Place the potatoes in the oven on a baking sheet or pan and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
- In a medium bowl, mix together Greek yogurt, chives, dill, olive oil and cayenne. Season with kosher salt and pepper to taste.
- Cut open the hot baked potatoes and serve topped with a generous dollop of Chive-Dill Cream.
- Garnish with additional toppings, if desired.