Heart-Healthy Twice Baked Potato
Indulge guilt-free with this Heart-Healthy Twice Baked Potato recipe, a nutritious twist on a classic comfort food. Featuring wholesome ingredients like creamy non-fat Greek yogurt, unsweetened almond milk, and nutritional yeast, this dish delivers rich flavor without the extra calories. Baby spinach adds a burst of freshness, while low-sodium seasonings keep it heart-smart. Each potato is baked to perfection, stuffed with a velvety, mashed filling, and optionally topped with reduced-sodium shredded cheddar for an irresistible finish. Perfect for busy weeknights or elevated gatherings, these twice baked potatoes serve as a hearty side or light main course! With minimal prep time and easy-to-follow steps, this healthy recipe is a must-try.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 0.5 cup plain non-fat Greek yogurt
- 0.25 cup unsweetened almond milk
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh chives, chopped
- 0.5 teaspoon low-sodium salt
- 0.25 teaspoon black pepper
- 1 cup baby spinach, chopped
- 0.25 cup reduced-sodium shredded cheddar cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pierce each one several times with a fork to allow steam to escape during baking.
Place the potatoes directly on the oven rack and bake for approximately 45-50 minutes, or until tender when pierced with a knife.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes, until safe to handle.
Cut each potato in half lengthwise, and gently scoop out the flesh into a mixing bowl, leaving about 1/4 inch of potato flesh attached to the skin to form a sturdy shell.
Add the Greek yogurt, almond milk, olive oil, nutritional yeast, garlic powder, onion powder, low-sodium salt, and black pepper to the bowl with the potato flesh. Mash until smooth and creamy.
Stir the chopped baby spinach into the mashed potatoes until well incorporated.
Spoon the potato mixture back into the potato skins, mounding it slightly.
If using, sprinkle the tops of the potatoes with shredded cheddar cheese.
Return the stuffed potatoes to the oven and bake at 375°F (190°C) for an additional 10-15 minutes, or until heated through and lightly golden on top.
Remove from the oven and garnish with fresh chives before serving.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 13.9 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 893 mg | 69% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 8108 mg | 172% | |
*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.
