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American Family Children's Hospital
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Baked Potatoes with Topping

¾ cup fat-free plain yogurt
1/3 cup non-fat dry milk powder
2 tsp dried parsley flakes
1 Tbsp chili sauce
¼ tsp lemon pepper
1 Tbsp bacon bits
4 (5 oz) baking potatoes
In medium bowl, combine yogurt and dry milk powder. Add parsley, chili sauce, lemon pepper and bacon bits. Mix gently to combine. Cover and chill until ready to use. Bake potatoes in oven or microwave. When serving, split potatoes and top each with ¼ cup topping.
 
Yield: 4 servings
 
22 grams carbohydrate/serving