Baked Potato with Sour Cream
Makan Tengah Hari • Malaysia
How to Make Baked Potato with Sour Cream (Traditional & Healthy Version)
Baked Potato with Sour Cream is a comforting and versatile dish that has found its way into Malaysian kitchens, especially in urban areas where global tastes blend with local flair. The classic baked potato is given a Malaysian twist by incorporating fresh local herbs like daun bawang (spring onions) and even hints of serai (lemongrass) for a subtle aroma. With a crispy skin and fluffy interior, this dish offers a satisfying, wholesome lunch, especially for vegetarians seeking a nutritious and filling option. In Malaysia’s multicultural food scene, potatoes are commonly enjoyed in curries or as sides, but a baked version allows the humble ubi kentang to shine as the star ingredient. Topped with a tangy homemade sour cream and garnished with local herbs, it’s both familiar and refreshingly different. This healthy recipe is perfect for those tracking calories, as it uses minimal oil and substitutes full-fat dairy with low-fat yogurt. It’s an ideal addition to any lunchbox or as a light main course, showcasing how Malaysian ingredients can elevate simple global favorites.
Bahan-bahan(untuk 1 medium baked potato with toppings per person)
- 2 Ubi kentang (potato), medium (well-scrubbed)
- 1/2 cup Low-fat Greek yogurt (as a healthier sour cream substitute)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 stalks Daun bawang (spring onion) (finely sliced)
- 1/2 stalk Serai (lemongrass) (finely minced, optional for aroma) - pilihan
- 1 teaspoon Olive oil (for brushing potatoes)
- 1/4 teaspoon Garam bukit (sea salt) (to taste)
- 1/4 teaspoon Lada hitam (black pepper) (freshly cracked)
- 1 small piece Pandan leaf (tied into a knot for infusion, optional) - pilihan
Arahan
- 1
Preheat the oven to 200°C. Scrub the potatoes thoroughly under running water and pat them dry.
5 minutes
Clean potato skins well as they will be eaten for extra fiber.
- 2
Prick each potato several times with a fork. Rub with olive oil and sprinkle with garam bukit and lada hitam.
3 minutes
Coating with oil helps the skin crisp up beautifully.
- 3
Place potatoes directly on the oven rack or on a baking tray lined with pandan leaf for subtle fragrance. Bake for 20 minutes, or until skins are crisp and insides are soft.
20 minutes
Use pandan for a unique Malaysian aroma.
- 4
While potatoes bake, prepare the sour cream: Mix low-fat Greek yogurt with lemon juice, half the daun bawang, and minced serai if using. Season with a pinch of salt.
5 minutes
Let the mixture sit for a few minutes to develop flavors.
Kenapa hidangan ini sihat
By baking instead of frying and using low-fat yogurt instead of traditional sour cream, this recipe keeps saturated fat and calorie counts low. The inclusion of fresh herbs and minimal oil ensures you get flavor without compromising nutrition, making it perfect for anyone monitoring weight, cholesterol, or seeking vegetarian meals.
This Baked Potato with Sour Cream is rich in complex carbohydrates for energy, and the skin provides dietary fiber aiding digestion. The low-fat Greek yogurt topping adds protein and calcium, while the use of olive oil and minimal salt keeps the dish heart-healthy. Fresh herbs like daun bawang and serai offer antioxidants, vitamins A and C, and local flavor without extra calories.
Petua
- 💡Tip 1: Choose potatoes of similar size for even cooking.
- 💡Tip 2: Infuse pandan or serai in the oven for a subtle Malaysian aroma.
- 💡Tip 3: Mix yogurt and lemon juice ahead of time for a tangier, creamier topping.
Penyimpanan & hidangan
Store leftover baked potatoes and yogurt topping separately in airtight containers in the refrigerator for up to 2 days. Reheat potatoes in the oven or microwave before adding fresh toppings.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
