Mexican-Style Baked Potatoes

Recipe by Yvette Marquez-Sharpnack. Serves 4.

Ingredients

  • TANGY YOGHURT
  • 2 cups Mountain High lowfat yoghurt
  • Zest and juice of 1 lime
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • BAKED POTATOES
  • 4 Russet Potatoes
  • 4 teaspoons olive oil
  • 2 teaspoons margarita salt or Kosher salt
  • 4 tablespoons butter
  • 1 cup shredded Mexican-blend cheeses
  • 1 (4.5 ounce) can chopped green chiles
  • 1/4 cup chopped green onions

Instructions

  1. Preheat oven to 425 degrees F.
  2. Combine yoghurt, lime zest, lime juice, salt, and pepper in a bowl and refrigerate.
  3. Pierce each potato several times with a fork. Rub each potato with olive oil and sprinkle with course salt and wrap individually with aluminum foil.
  4. Bake on rack, about 1 hour and 30 minutes. Remove aluminum foil and bake for an additional 20 minutes or until tender.
  5. Top baked potatoes with butter, tangy yoghurt, cheese, chile, and onions.

Notes

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Mexican-style baked potato