Heart-Healthy Baked Potato with Green Onions
Light, nourishing, and packed with vibrant flavor, this Heart-Healthy Baked Potato with Green Onions recipe is the perfect balance of simplicity and nutrition. Using nutrient-rich russet potatoes as a base, each spud is baked to tender perfection and topped with a tangy, creamy Greek yogurt sauce infused with fresh lemon juice and optional dill for a burst of freshness. A sautéed medley of green onion whites, olive oil, and garlic powder adds a savory touch, while the crisp green tops provide the perfect garnish. This recipe is lower in fat thanks to the use of olive oil and low-fat yogurt, making it a guilt-free indulgence that’s ideal for any health-focused meal plan. Ready in just over an hour, this wholesome dish is a satisfying and versatile option for lunch, dinner, or a hearty side. Pair it with a crisp salad or lean protein for a complete, heart-smart meal!
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 2 tablespoons Olive oil
- 1 bunch Green onions
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Low-fat Greek yogurt
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh dill (optional)
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly wash and scrub the potatoes to remove any dirt. Pat them dry with a clean towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub each potato with a small amount of olive oil, about 1/2 tablespoon, and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, rinse and slice the green onions thinly, separating the white and green parts.
In a small skillet, heat the remaining olive oil over medium heat. Add the white parts of the green onions and sauté for 2-3 minutes until they begin to soften.
Add garlic powder, black pepper, and continue cooking for another minute. Remove from heat and set aside.
In a small bowl, mix the Greek yogurt, lemon juice, and freshly chopped dill, if using.
Once the potatoes are done, remove them from the oven and let cool slightly.
Make a lengthwise slit on each potato and gently push the ends towards the center to open them up. Fluff the insides with a fork.
Top each potato with a spoonful of the yogurt mixture, followed by the sautéed green onions, and garnish with the sliced green tops.
Serve immediately for a nutritious and delicious meal.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 21.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4168 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
