Foil-Baked Potatoes with Charred Scallion Yogurt

Name: Foil-Baked Potatoes with Charred Scallion Yogurt
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 Large Russet Potatoes, Scrubbed; 2 tablespoons Extra-Virgin Olive Oil; 1 1/4 teaspoons Kosher Salt; 1/2 teaspoon Black Pepper; 6 Scallions; 1 cup Plain Greek Yogurt; 1 Lemon; 1 clove Garlic, Finely Grated; 1/4 cup Sunflower Seeds; 2 tablespoons Fresh Chives, Thinly Sliced

Foil-baked potato with charred scallion yogurt and sunflower seeds

Susan Thomas

Published: July 28, 2026

Categories: Vegetables, Vegetarian, Gluten-Free, Potato Sides

Tags: gluten-free, easy dinner, Greek Yogurt, Vegetarian Dinner, Scallions, Baked Potato

Charred Scallion Baked Potatoes

Fluffy foil-baked russet potatoes are split open and filled with cool, smoky scallion yogurt, lemon, toasted sunflower seeds, and fresh chives.

Prep Time:20 minCook Time:70 minTotal Time:90 minServings:4Difficulty:Easy

Wrapping potatoes before baking traps steam close to the skin, producing a particularly soft, even interior. Russets work well because their dry, starchy flesh turns light and fluffy rather than waxy or dense.

The topping starts with scallions blistered in a skillet until their green edges char and their white parts turn sweet. Chopping them into thick Greek yogurt gives the cool sauce a subtle smoky note without masking the potato.

A spoonful of toasted sunflower seeds brings crunch, while lemon zest and chives keep the finished plate fresh. The contrast between the hot potato and chilled yogurt is best when the potatoes are opened just before serving.

These potatoes are substantial enough for a simple dinner with a green salad, but they also suit grilled vegetables, chicken, or fish. The yogurt mixture can be prepared a day ahead and kept refrigerated until the potatoes are ready.

Nutrition (per serving)

Calories:365 kcal

Protein:13 g

Carbs:55 g

Fat:12 g

Directions

1

Heat the oven to 425°F. Prick each potato several times with a fork, rub with 1 tablespoon olive oil, and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2

Wrap each potato loosely in its own sheet of foil and set directly on the center oven rack. Bake for 60 to 70 minutes, until a thin knife slides through the center without resistance.
3

While the potatoes bake, heat a dry skillet over medium-high heat. Cook the scallions for 5 to 7 minutes, turning occasionally, until softened and deeply charred in spots; transfer to a board to cool.
4

Add the sunflower seeds to the same skillet and toast for 2 to 3 minutes, stirring often, until fragrant and lightly golden. Tip them onto a plate so they do not continue browning.
5

Finely chop the charred scallions. Stir them into the yogurt with the garlic, 1 teaspoon finely grated lemon zest, 1 tablespoon lemon juice, the remaining olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6

Carefully open the foil and cut a deep lengthwise slit in each hot potato. Press the ends inward to fluff the centers, then spoon over the charred scallion yogurt and finish with sunflower seeds and chives.

Ingredients

Large Russet Potatoes, Scrubbed:4
Extra-Virgin Olive Oil:2 tablespoons
Kosher Salt:1 1/4 teaspoons
Black Pepper:1/2 teaspoon
Scallions:6
Plain Greek Yogurt:1 cup
Lemon:1
Garlic, Finely Grated:1 clove
Sunflower Seeds:1/4 cup
Fresh Chives, Thinly Sliced:2 tablespoons

Tips & Notes

Choose potatoes of similar size so they finish baking at the same time.
For a slightly drier skin, open the foil during the final 10 minutes of baking.
Keep the scallion yogurt refrigerated for up to one day and stir it before serving.