Baked Potatoes with Tangy Lemon Yogurt
Baked Potatoes with Tangy Lemon Yogurt - A classic favorite!
Healthy, because
Even smarter
Nutritional values
The complex carbohydrates from the potato have a good and long-lasting satiating effect. Although the protein from the potato is not available in abundant quantities, it is still of high quality, especially in combination with the curd cheese. A good portion of calcium from the herbal quark provides the bones and teeth with strength and health.
To complete the already first-class, delicious baked potatoes, you should add some vegetables - a mixed salad or a vegetable pan from our website is a good idea.
Basically you can also do without the aluminium foil. This saves waste and probably also cooking time.
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 large, waxy potatoes
- 14 ozs Greek yogurt (or sour cream)
- 2 Tbsps scallions
- 1 splash lemon juice
- salt
- peppers
Preparation steps
Preheat the oven to 180°C / 350°F.
Rinse the potatoes thoroughly, pat dry, then wrap tightly in foil and prick all around with a fork. Bake on the middle rack of the preheated oven for about 50 minutes. When a fork inserted through the foil meets no resistance, the potatoes are done.
Mix the yogurt with the chives and season with lemon juice, salt, and pepper.
Unwrap the potatoes, cut lengthwise and each put a dab of yogurt inside each. Serve hot.
