Baked Potatoes With Mustard-Dill Topping Recipe
Ingredients
1 cup plain nonfat yogurt
2 tablespoons chopped scallions
2 tablespoons Dijon mustard
4 warm baked potatoes
Directions
Combine the yogurt, Dijon mustard, and scallions.
Slit the baked potatoes down the middle and push from both ends to form a hollow.
Top each potato with a quarter of the yogurt mixture.
Variations â– Top potatoes with steamed asparagus; leftover soup; fresh lemon juice with Dijon mustard; chopped tomato, green pepper, and onion; a few splashes of herb vinegar; baked beans; zucchini, tomatoes, and onions sauteed in vegetable broth; stewed tomatoes; salsa; tomato sauce; vegetarian chili; or vegetable stew.
Slit the baked potatoes down the middle and push from both ends to form a hollow.
Top each potato with a quarter of the yogurt mixture.
Variations â– Top potatoes with steamed asparagus; leftover soup; fresh lemon juice with Dijon mustard; chopped tomato, green pepper, and onion; a few splashes of herb vinegar; baked beans; zucchini, tomatoes, and onions sauteed in vegetable broth; stewed tomatoes; salsa; tomato sauce; vegetarian chili; or vegetable stew.
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