Ingredients
4 small russet potatoes (2 pounds total)
1/3 cup nonfat Greek yogurt
1/2 cup feta, crumbled
4 teaspoons chopped pitted kalamata olives
Coarse salt and ground pepper
Fresh chives, chopped
Preparation
Preheat oven to 450 degrees. With a fork, prick potatoes in several places. Place potatoes on a plate and microwave until tender when pierced with a knife, 7 to 10 minutes. Transfer to a rimmed baking sheet and bake until skin is crisp, about 10 minutes.
Halve potatoes. Dividing evenly, top halves with yogurt, feta, and chopped olives. Season with salt and pepper. Sprinkle with chopped chives.
