This baked potato is not your average side dish. It’s loaded with creamy Greek yogurt, crunchy walnuts, and fresh herbs. Super simple, but packed with flavor.
I love making this when I want something cozy but still fresh and light. You get creamy, crispy, herby, and nutty all in one bite.
🛒 What You’ll Need
- 4 medium russet potatoes
- 1 cup full-fat Greek yogurt
- ½ cup chopped walnuts (lightly toasted)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 2 green onions, finely sliced
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
💛 Why I Love This Recipe
This one hits all the right notes for me—comfort, flavor, and texture in one easy meal.
- Baked potato is warm and comforting
- Greek yogurt keeps it light but still creamy
- The herbs and walnuts give it freshness and crunch
- It feels fancy, but it’s honestly so easy
- Works great as a main or side
🧠 Why This Recipe Works (Quick Science)
Greek yogurt is thick and tangy, a great high-protein stand-in for sour cream.
Toasting the walnuts brings out their oils and deepens their flavor.
Fluffy baked potato insides trap steam, so when you slice it and fluff, the hot center absorbs all the creamy topping.
🍽 How Many It Serves + Cook Time
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
🧂 Pro Tips
- Poke holes in the potatoes so steam can escape—no exploding potatoes, please.
- Don’t wrap in foil—you want the skin crispy, not steamed.
- Use room temp yogurt so it melts just slightly on the hot potato.
- Toast the walnuts ahead to save time.
- Fluff the inside with a fork while it’s hot to get that perfect texture.
🧰 Tools You’ll Need
- Baking sheet
- Sharp knife
- Small skillet (for toasting walnuts)
- Mixing bowl
- Fork
- Cutting board
🔄 Substitutions & Variations
- Swap Greek yogurt for sour cream or a dairy-free alternative
- Use chives instead of green onion
- Add crumbled feta for extra richness
- Skip the walnuts if allergic and use sunflower seeds or crispy chickpeas
- Add roasted garlic for extra flavor
⏰ Make Ahead Tips
- Toast walnuts and chop herbs the day before
- You can bake the potatoes ahead, then reheat in oven to crisp the skin back up
👩🍳 Step-by-Step Instructions
Step 1: Wash and Prep Potatoes
Scrub the potatoes under water and pat dry. Use a fork to poke holes all around each one.
Step 2: Bake the Potatoes
Place potatoes directly on the oven rack or a baking sheet. Bake at 400°F (204°C) for 55–60 minutes, or until fork tender.
Step 3: Toast the Walnuts
While the potatoes bake, toast the chopped walnuts in a dry skillet over medium heat for about 3–5 minutes until fragrant.
Step 4: Mix the Yogurt & Herbs
In a small bowl, combine Greek yogurt, parsley, dill, green onions, olive oil, salt, and pepper. Stir well.
Step 5: Slice & Fluff the Potatoes
Remove hot potatoes from the oven. Slice open the tops and gently fluff the insides with a fork.
Step 6: Top & Serve
Spoon the yogurt herb mixture onto the hot potato, sprinkle with toasted walnuts, and serve warm.
🧊 Leftovers & Storage
- Store leftovers in an airtight container for up to 3 days
- Reheat in oven or air fryer to re-crisp the skin
- Yogurt topping can be stored separately and added fresh
🍴 What to Serve With
- Grilled chicken or salmon
- Simple green salad with lemon vinaigrette
- Roasted vegetables like carrots or zucchini
- Lentil soup or tomato soup for a full vegetarian meal
📅 Meal Plan Ideas
- Monday Dinner: Serve as a meatless main with a side salad
- Tuesday Lunch: Reheat leftover potato and top with a soft-boiled egg
- Friday Night: Serve with grilled steak or chicken thighs and veggies
😬 Common Mistakes
- Not poking the potato = burst in the oven
- Wrapping in foil = soggy skin
- Cold yogurt = doesn’t melt into the potato
- Overtoasting the walnuts = bitter taste
- Not seasoning the yogurt enough = bland topping
❓ FAQ
Can I use sweet potatoes?
Yep! Just keep in mind they’re sweeter, so adjust seasoning accordingly.
Can I make this vegan?
Totally—use a thick plant-based yogurt and skip the dairy.
Can I make it ahead?
Yes—bake potatoes and toast walnuts ahead, then reheat and assemble when ready.
Do I need to peel the potatoes?
Nope! The skin is delicious and full of nutrients (and it gets nice and crispy).
🥄 Let’s Make It!
This recipe’s perfect when you want something that feels comforting but still a little fresh and bright. You’ll be surprised how satisfying it is with such simple ingredients. Try it this week, and let me know how it turns out in the comments or drop any questions you have—I’m here to help!