Low Fat Twice Baked Potato
Indulge in the comfort of a classic with a healthy twist using this Low Fat Twice Baked Potato recipe. Made with creamy nonfat Greek yogurt, low-fat cheddar cheese, and a hint of garlic powder, this dish offers all the rich, cheesy goodness you crave without the extra calories. Perfectly baked russet potatoes are hollowed, whipped into a light, velvety filling, and then restuffed to be baked to golden perfection. This easy-to-make recipe is ideal as a guilt-free side dish or a satisfying vegetarian main course. Ready in just over an hour, these twice-baked potatoes are simple, flavorful, and perfect for any occasion. Plus, with just a handful of wholesome ingredients and nutrient-packed swaps like almond milk, this meal proves that delicious doesn’t have to mean indulgent!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 0.5 cups nonfat plain Greek yogurt
- 0.5 cups low-fat shredded cheddar cheese
- 0.25 cups unsweetened almond milk (or skim milk)
- 2 pieces green onions, finely chopped
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 spray cooking spray
Instructions
Preheat the oven to 400°F (200°C).
Wash the russet potatoes thoroughly, then pat them dry with a towel.
Pierce each potato several times with a fork to allow steam to escape.
Place the potatoes directly on the oven rack and bake for 45 minutes, or until they are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool slightly until they are safe to handle, about 10 minutes.
Reduce the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin shell to maintain the potato's structure. Place the scooped-out flesh in a mixing bowl.
Mash the potato flesh with a fork or potato masher until smooth.
Add the nonfat plain Greek yogurt, low-fat shredded cheddar cheese (reserving 2 tablespoons for topping), almond milk, garlic powder, salt, and black pepper to the bowl. Mix until creamy and well-combined.
Fold in the chopped green onions, reserving a small amount for garnish.
Spoon the creamy potato mixture back into the potato skins, mounding it slightly.
Place the stuffed potato halves on a baking tray lightly coated with cooking spray.
Sprinkle the tops with the reserved cheddar cheese.
Bake at 375°F (190°C) for 15 minutes, or until the tops are golden and cheese is melted.
Remove from the oven and garnish with the remaining green onions.
Serve immediately and enjoy your low-fat twice-baked potatoes!
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 15.6 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 900 mg | 69% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 6840 mg | 146% | |
*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.
