Baked Potato with Herb Dip and Salad

Ingredients (for 2 people):

6 baby potatoes  •  8 oz non-fat Greek yogurt  •  3 oz low fat milk  •  2 Tbsp fresh herbs  •  1/2 head red leaf lettuce  •  2 tsp pine nuts  •  1 tsp walnut oil  •  balsamic vinegar, salt, pepper  •  6 baby potatoes  •  8 oz non-fat Greek yogurt  •  3 oz low fat milk  •  2 Tbsp fresh herbs  •  1/2 head red leaf lettuce  •  2 tsp pine nuts  •  1 tsp walnut oil  •  balsamic vinegar  •  salt and pepper  •  salt and pepper

1 portion contains 400 cal  • 3 carbs

Preparation

Wash potatoes, poke them with a fork, wrap them in aluminum foil and place them on a baking sheet. Bake at 390ºF for about an hour. Blend Greek yogurt with milk and herbs, season with salt and pepper to taste. Cut baked potatoes open and fill them evenly with the dip. Wash lettuce and prepare a dressing with oil, vinegar and spices. Sprinkle pine nuts over the salad.


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