This is crazy simple to do. I feel like a fraud for posting this but whatever, it’s DELICIOUS and tasted like a million bucks. I wish I had made more!
It’s also healthy because instead of using sour cream, I used strained yogurt which is equally as tasty, if not…even tastier :D
Also, instead of bacon bits, I used fried dried shrimps, which gave the fluffy baked potatoes the saltiness and crispiness it needed. They went surprisingly AWESOME together!
- 7 medium sized potatoes
- 450 grams of yogurt, strained
- 3 pickled cucumbers/gherkins, finely chopped
- 15 black olives, finely chopped
- 1 sprig of spring onion, finely chopped
- A good handful of dried shrimps, fried with a bit of oil till crispy
# – Firstly, measure 450 grams of yogurt and put them on a teatowel or muslin cloth to drain.
# – Check out my makeshift yogurt draining system :D This process makes the yogurt very creamy….almost like sour cream!
# – Now, clean and dry the potatoes, put them in a baking tray, then stick them in the preheated oven at 230 degrees celcius for 45 minutes. Remember to turn them half way through so they’re all evenly baked.
# – Now, to do the toppings…chop up the rest of the ingredients and place them in individual ramekins: [L-R] Crispy dried shrimps, gherkins, olives, spring onion and a bowl of strained yogurt.
# – To serve, split each potato in half and whack on the toppings :) Yummy baked potatoes, DONE!
The best thing about baked potatoes is that there are no set toppings. You can even use ingredients like baked beans, grated cheeses….even deep fried Spam cubes, teeheeheee.
All you need to do is exercise some brain cells, take some time to browse through your pantry and lastly, use your creativity! Just roll it your way.
Lastly, I implore you to try the drained yogurt as a sour cream replacement…it is absolutely wonderful. Creamy, tart, decadent and believe it or not, healthy!!!!