Baked Potatoes with Yogurt and Sour Cream

Ingredients

• 4 Idaho russet baking potatoes
• 1/2 cup Cascade Fresh Mediterranean-Style Yogurt
• 1/2 cup sour cream
• 2 tbs. chopped fresh chives, plus extra for garnish
• Kosher salt and freshly ground black pepper

Directions

• Preheat the oven to 350 degrees F.
• Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
• Meanwhile, combine the yogurt, sour cream, chives, 1/2 tsp salt, and 1/4 tsp pepper and place in a serving bowl. Garnish with extra chives. Chill.
• When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.
   

Recipe from Cascade Fresh
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