Ingredients
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1 cup low-fat yogurt (or use fat free ) or 1 cup low-fat sour cream (or use fat free sour cream)
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1/2 cup sun-dried tomato (marinated or re hydrated, drained)
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2 tablespoons crumbled feta or 2 tablespoons shredded parmesan cheese
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1/2 teaspoon dried Italian herb seasoning, crushed
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1/4 teaspoon ground pepper
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4 russet potatoes, baked and still hot (baked about 45 mins)
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1/4 cup chopped kalamata olives or 1/4 cup ripe olives
Instructions
- Combine first 6 ingredients and mix well.
- Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
- Top each with one-fourth of yogurt mixture.
- Serve at once.