The baked potato is a healthy, fiber-rich thing of beauty. Here are 7 ways to load it up right. By Maureen Callahan, MS, RD
Photo: Randy Mayor, Text: Maureen Callahan, MS, RD
Sour cream, the soul-mate of spuds, gives a tangy bite and plays nicely with the slight oniony flavor of the chives.
1/4 cup reduced-fat sour cream + 2 tablespoons chives