BAKED POTATOES WITH YOGURT CHEESE
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Scrub potatoes. Prick 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.
- Split potatoes open with a fork; serve with a yogurt cheese.
Nutrition Facts : Calories 199 g, Fat 1 g, Fiber 4 g, Protein 7 g
BAKED SWEET POTATO WITH HONEY YOGURT AND WALNUTS
Yummy and healthy recipe! Can help you cure that sweet tooth without going overboard! Tip: Bake several sweet potatoes at once and keep them for quick meals. Pick small ones or cut them in 4-ounce pieces to cook.
Provided by Chef Sunshine
Categories Dessert
Time 45m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the sweet potato under running water. Dry and wrap in foil.
- Bake in a 400-degree oven for 40-45 minutes or until soft.
- In the meantime, mix the yogurt, honey and mustard together. (*mustard is optional in this step, but is best to use mustard the first time to determine if you like that flavor*).
- Set aside.
- Put the walnuts on a small baking sheet or pie plate. Toast them in the oven for 5-7 minutes near the end of the sweet potato cooking time. Shake them occasionally and watch them so they don't burn.
- To serve, cut the sweet potato in half, spoon with the yogurt sauce and sprinkle with the toasted walnuts.
Nutrition Facts : Calories 357.6, Fat 16.3, SaturatedFat 2.6, Cholesterol 8, Sodium 156.9, Carbohydrate 49.7, Fiber 5.5, Sugar 26.2, Protein 7.7
BAKED SWEET POTATOES WITH YOGURT-RICE TOPPING
Make and share this Baked Sweet Potatoes With Yogurt-Rice Topping recipe from Food.com.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Score the surface of the sweet potatoes several times with a fork, then bake in an oven-proof pan about 35 to 40 minutes or until tender.
- Meanwhile, in a separate bowl, combine yogurt, rice, apricots, salt & pepper.
- When potatoes are done & cool enough to be handled, slit each one down the middle & EITHER remove several tablespoons of flesh to make room for the filling, OR slit each potato enough so that they can be opened enough to contain the filling.
- Set opened potatoes on a serving platter & spoon filling into the opening on top of each potato.
- Garnish with toasted pecans & serve!
Nutrition Facts : Calories 171.4, Fat 1.8, SaturatedFat 0.2, Cholesterol 0.6, Sodium 121.2, Carbohydrate 35, Fiber 4.4, Sugar 9.3, Protein 4.5
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