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Ingredientes
- 8 x to 10 medium Yukon Gold potatoes, peeled
- 1 Tbsp. extra virgin olive oil
- 1/2 c. nonfat plain yogurt
- 2 Tbsp. fat-free mayonnaise
- 1/4 c. light lowfat sour cream
- 3 Tbsp. snipped fresh chives Grnd paprika
Direcciones
- Slice potatoes lengthwise into thin spears (8 to 10 per potato). Place in medium bowl and toss with oil to coat well. Arrange in single layer on 2 large nonstick baking sheets.
- Bake at 400 degrees for 15 min. Turn them over and bake 10 min longer or possibly till golden and slightly crisp.
- In small bowl, combine yogurt, mayonnaise, lowfat sour cream and chives. Let stand 10 min before serving over baked potatoes. Dust with paprika.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 244g | |
| Calories 516 | |
| Calories from Fat 430 | 83% |
| Total Fat 48.66g | 61% |
| Saturated Fat 12.46g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 265mg | 11% |
| Potassium 437mg | 12% |
| Total Carbs 12.71g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 9.96g | 7% |
| Protein 8.96g | 14% |
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