| 7 | 25 | 255 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 2 gm | Black pepper |
| 5 sprig(s) | Dill, fresh (chopped) |
| 1 clove(s) | Garlic (minced) |
| 1/2 cup | Plain yogurt, 1- 2% M.F. |
| 4 potato | Potato (small) |
| 1/4 tsp | Salt |
| 1/2 cup | Sour cream, light |
1. Boil potatoes in salty water. Remove from water and make slits in each potato using a knife. Don't halve the potatoes all the way through.
2. To make the sauce, mix yogurt, sour cream, garlic, salt and pepper. Spoon sauce in between the potato slits and over the potato. Serve warm.
To give your sauce a bit more kick, add more garlic or some chilli pepper.
| Milk Alternative | 1.6 |
| Vegetables | 2.9 |
