Ingredients
1 1/2 pounds red potatoes
1 cup non-fat plain yogurt
1/3 cup minced onion
1/2 cup shredded
reduced-fat cheddar cheese
4 tablespoons snipped fresh chives
3 tablespoons real bacon bits or pieces
1/4 teaspoon salt
freshly ground pepper to taste
chopped fresh parsley (optional)
Steps
Place whole potatoes (do not poke holes) into microwave-safe dish.
Cover dish. (If covering dish with plastic wrap, poke small holes in plastic.)
Microwave on high for 10 to 12 minutes depending on strength of microwave.
Use oven mitts or a towel to remove dish from microwave. Carefully remove cover from dish due to steam build up and let cool.
Cut potatoes into bite-sized pieces and place in a large bowel with remaining ingredients. Stir and mix well.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 200 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 13 mg |
| Sodium | 360 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 11 g |
| Vitamin D | 0 mcg |
| Calcium | 250 mg |
| Iron | 1 mg |
| Potassium | 1033 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Quick and Easy Baked Potato Salad. Recipe source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.