Quick and Easy Baked Potato Salad

25 min · Serves 4

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1½ lbred potatoes
• 1 cupnon-fat plain yogurt
• ⅓ cupminced onion
• ½ cupshredded reduced-fat cheddar cheese
• 59.1 mlfresh chives
• 44.4 mlbacon bits
• 1.2 mlsalt
• freshly ground black pepper (optional)
• chopped fresh parsley (optional)

How to cook it

1. Place the whole red potatoes into a microwave-safe dish without piercing them.
2. Cover the dish with a microwave-safe lid or vented plastic wrap, making sure steam can vent.
3. Microwave on high power for 10 to 12 minutes, until the potatoes are tender when pierced with a fork.
4. Carefully remove the dish using oven mitts, uncover to release trapped steam, and let the potatoes cool for about 10 minutes until safe to handle.
5. Cut the cooled potatoes into bite-sized chunks and transfer them to a large mixing bowl.
6. Add the non-fat plain yogurt, minced onion, shredded reduced-fat cheddar cheese, fresh chives, bacon bits, salt, and optional freshly ground black pepper and chopped fresh parsley if using, then stir gently until evenly combined.

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