Ingredients

• 4 small russet potatoes (about 1 1/4 pound total)
• 1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt
• 1 tablespoon olive oil
• 1 tablespoon finely chopped parsley leaves
• 1 tablespoon finely chopped chives

Instructions

1. Preheat the oven to 450 degrees F.
2. Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
3. If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
4. Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
5. Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
6. Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
7. Good source of: Protein, Fiber, Calcium, Magnesium, Manganese