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.