Low Sodium Baked Potato with Cheese and Sour Cream
Indulge in the ultimate comfort food with this Low Sodium Baked Potato with Cheese and Sour Cream recipe, perfect for those looking to enjoy a hearty meal without compromising on flavor or health. These russet potatoes are baked to perfection, their skins crisped with olive oil and a delectable blend of garlic powder, onion powder, and black pepper. Topped with melted low sodium cheddar cheese, a dollop of creamy low sodium sour cream, and a sprinkling of fresh chives, each bite is a mouthwatering combination of creamy, cheesy goodness and earthy baked potato flavor. Ready in just over an hour with minimal prep time, this savory side dish or light entrée proves that low sodium cooking can be both delicious and satisfying. Whether you’re hosting a dinner or craving a wholesome snack, this recipe is as comforting as it is simple.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground black pepper
- 1 cup Low sodium cheddar cheese, shredded
- 1 cup Low sodium sour cream
- 2 tablespoons Chives, chopped
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly wash and dry the Russet potatoes. Using a fork, prick each potato several times to allow steam to escape during baking.
Lightly brush the potatoes with olive oil. This will help the skins crisp up beautifully.
In a small bowl, mix together garlic powder, onion powder, and ground black pepper. Then, sprinkle this mixture evenly over the potatoes, ensuring they are well seasoned.
Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender and the skins are crispy. You can test them by inserting a fork; it should glide through easily.
Once baked, remove the potatoes from the oven. Using a sharp knife, slice each potato lengthwise, being careful not to cut all the way through.
Gently squeeze the ends of each potato towards the center to slightly open the cut, allowing space for the toppings.
Sprinkle an even portion of the shredded low sodium cheddar cheese into each opened potato, then return them to the oven for an additional 5 minutes, or until the cheese is melted.
Remove the potatoes from the oven and top each with a dollop of low sodium sour cream.
Garnish with freshly chopped chives and serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 22.0 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1328 mg | 102% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 7287 mg | 155% | |
*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.
