This recipe comes from the “Vegetarian Times Cookbook” by Lucy Moll. I used both sweet and red potatoes in this recipe because I love the sweet potatoes and Jake loves regular ones. He’ll eat sweet potatoes to be sweet to me, but he doesn’t prefer them. I love this recipe for several reasons. For one, it’s easy. My goodness, it’s just SO easy that it’s absolutely brilliant. Another thing I love about this recipe is that the yogurt rice is not just for potatoes. I made double the second time I made this and used it on top of a green salad and on steamed broccoli.
Potatoes and Yogurt Rice
1-2 sweet potatoes, halved
2-4 red potatoes, halved
1/2 cup warm rice
3/4 cup plain yogurt
salt, to taste
white pepper, to taste
1. Preheat the oven to 375F and place the potatoes cut side down on a lightly greased baking sheet. Bake till they can be easily pierced with a fork.
2. Meanwhile cook your rice according to the package directions OR use this as an opportunity to use leftover rice. When the rice is finished cooking, take it off the heat. You may want to do this halfway through your potatoes’ baking time. The rice should be warm but not hot. Alternatively, heat your leftover rice in the microwave.
3. Combine the warm rice, plain yogurt, salt and white pepper in a small mixing bowl. Mix well.
4. Top each baked potato with a generous spoonful of the yogurt rice. Eat hot.