Low Fat Texas Roadhouse Loaded Baked Potato
Indulge in the savory comfort of a restaurant classic with this Low Fat Texas Roadhouse Loaded Baked Potato recipe—a lighter twist on a beloved favorite. Perfectly baked russet potatoes with crispy, salted skins are loaded with melted reduced-fat cheddar cheese, creamy non-fat Greek yogurt, and a generous topping of crispy turkey bacon and fresh green onions. This guilt-free version of the iconic loaded baked potato delivers all the flavor with none of the excess fat, making it a wholesome side or satisfying main dish. Ready in just over an hour with minimal prep, it’s an easy, crowd-pleasing recipe that brings the flavors of Texas Roadhouse right to your kitchen! Ideal for healthy comfort food lovers, this dish pairs well with grilled proteins or a crisp side salad.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 can Olive oil spray
- 1 cup Reduced-fat shredded cheddar cheese
- 1 cup Plain non-fat Greek yogurt
- 4 slices Turkey bacon
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly, then dry them with a clean towel.
Lightly pierce each potato several times with a fork to allow steam to escape while baking.
Spray the outside of each potato lightly with olive oil spray and sprinkle a pinch of salt to enhance the skin's crispiness.
Place the potatoes directly on the oven rack or a baking tray, and bake for approximately 50-60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes are baking, cook the turkey bacon in a non-stick skillet over medium heat until crisp. Once cooked, transfer to a paper towel-lined plate to remove excess grease. Then, chop the bacon into small pieces.
Thinly slice the green onions and set aside for topping.
When the potatoes are done, carefully remove them from the oven and let them rest for 5 minutes to cool slightly.
Using a sharp knife, cut a slit down the center of each potato and gently push the ends together to open them up.
Fluff the potato insides with a fork, then sprinkle 2 tablespoons of reduced-fat shredded cheddar cheese on each potato. Allow the cheese to melt slightly.
Add 2 tablespoons of plain non-fat Greek yogurt onto each potato, followed by a sprinkle of chopped turkey bacon and green onions.
Season with a pinch of black pepper to taste, and serve immediately.
Nutrition Facts
Calories |
3711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 26.0 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1396 mg | 107% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 7568 mg | 161% | |
*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.
