Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The potatoes are cooked in 3/4 cup salt, which seems excessive, but they absorb very little. The salt seasons the spuds and helps create distinctively wrinkled skins.

Rozanne Gold
Recipe by Cooking Light April 2005


Recipe Summary

12 servings (serving size: 2 potatoes)


Ingredient Checklist


Instructions Checklist
  • Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and chill.

  • Place salt and potatoes in a saucepan. Cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and return to pan. Cook 10 minutes over low heat, shaking pan frequently. Cool potatoes.

  • Cut a 1/4-inch-deep X in top of each potato, squeezing each potato to reveal pulp. Top each potato with 1 1/2 teaspoons drained yogurt and 1/4 teaspoon caviar.

Nutrition Facts

110 calories; calories from fat 5%; fat 0.6g; mono fat 0.2g; poly fat 0.1g; protein 7g; carbohydrates 18.5g; fiber 1.5g; cholesterol 16mg; iron 1.1mg; sodium 379mg; calcium 11mg.