Quick and Easy Baked Potato Salad

This lighter take on a classic baked potato uses non-fat yogurt instead of sour cream and mayonnaise, significantly cutting down on saturated fat while keeping all the savory flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 1/2 pounds red potatoes · 500 kcal in the whole recipe
• 1 cup non-fat plain yogurt · 107 kcal in the whole recipe
• 1/3 cup minced onion · 17 kcal in the whole recipe
• 1/2 cup shredded, reduced-fat cheddar cheese · 171 kcal in the whole recipe
• 4 tablespoons snipped fresh chives · 3 kcal in the whole recipe
• 3 tablespoons real bacon bits or pieces · 88 kcal in the whole recipe
• 1/4 teaspoon salt
• freshly ground pepper to taste
• chopped fresh parsley (optional) · 2 kcal in the whole recipe

Method

1. Place the whole red potatoes in a microwave-safe dish, cover (venting slightly if using plastic wrap), and microwave on high for 10 to 12 minutes until tender.

   

2. Carefully remove the cover to let the steam escape, and allow the potatoes to cool slightly.

   

3. Cut the cooled potatoes into bite-sized pieces and transfer them to a large mixing bowl.

   

4. Add the non-fat yogurt, minced onion, reduced-fat cheddar, chives, bacon bits, salt, pepper, and optional parsley, then stir well to combine and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.