Quick and Easy Baked Potato Salad
If you love baked potatoes but associate them primarily with the colder winter months, this Baked Potato Salad will fill that void come summer. With reduced-fat cheddar cheese, chives, and real bacon, you’ll feel like you’re eating a traditional baked potato in a dish that’s just slightly more summer picnic-friendly. The best part? There’s no need to fire up the oven when you have a microwave handy!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
222
Calories
12g
Protein
33g
Carbs
5g
Fat
3g
Fiber
8g
Sugar
363mg
Sodium
Saturated Fat 2 g · Cholesterol 16 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red potatoes
1 1/2 pounds
non-fat plain yogurt
1 cup
minced onion
1/3 cup
shredded, reduced-fat cheddar cheese
1/2 cup
snipped fresh chives
4 tablespoons
real bacon bits or pieces
3 tablespoons
salt
1/4 teaspoon
freshly ground pepper to taste
chopped fresh parsley
optional
Instructions
- 1
Place whole potatoes (do not poke holes) into microwave-safe dish.
- 2
Cover dish. (If covering dish with plastic wrap, poke small holes in plastic.)
- 3
Microwave on high for 10 to 12 minutes depending on strength of microwave.
- 4
Use oven mitts or a towel to remove dish from microwave. Carefully remove cover from dish due to steam build up and let cool.
- 5
Cut potatoes into bite-sized pieces and place in a large bowl with remaining ingredients. Stir and mix well.
Source: USDA MyPlate Kitchen · Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit
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