Low Sodium Baked Potato with Sour Cream and Chives
Elevate your weeknight dinner with this simple yet satisfying **Low Sodium Baked Potato with Sour Cream and Chives** recipe. Perfectly baked Russet potatoes are coated with olive oil for irresistibly crispy skins and enhanced with a dash of freshly ground black pepper for bold flavor without the extra sodium. Once out of the oven, each fluffy potato is topped with creamy low-sodium sour cream and a sprinkle of fresh, fragrant chives, creating a wholesome and guilt-free dish. This heart-healthy recipe is a fantastic choice for those seeking a low-sodium option that doesn’t skimp on taste. Ready in just over an hour, it’s ideal as a side dish or a light meal that’s sure to please! Keywords: baked potato recipe, low-sodium dish, healthy baked potato, sour cream and chives topping.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 0.25 teaspoon Black pepper, freshly ground
- 3 tablespoons Chives, fresh
- 0.75 cup Low-sodium sour cream
Instructions
Preheat the oven to 400°F (200°C).
Wash and scrub the Russet potatoes thoroughly to remove dirt and debris. Pat them dry with a clean towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes lightly with olive oil, ensuring each is coated evenly, which will help create crispy skin.
Sprinkle freshly ground black pepper over the potatoes to taste, this step enhances the flavor without adding sodium.
Place the potatoes directly on the middle rack of the preheated oven. For easier cleanup, you can place a baking sheet on the rack below to catch any drippings.
Bake the potatoes for 60 minutes or until the skins are crisp and the insides are tender. To check for doneness, insert a fork into one of the potatoes — it should slide in easily.
While the potatoes are baking, wash, dry, and finely chop the fresh chives.
Once the potatoes are done baking, remove them from the oven and let them cool slightly for about 5 minutes.
Slice each potato open lengthwise and fluff the inner flesh with a fork.
Top each potato with approximately 3 tablespoons of low-sodium sour cream.
Sprinkle the finely chopped chives generously over the sour cream.
Serve the baked potatoes hot, and enjoy!
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 270.1 g | 98% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 19.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6981 mg | 149% | |
*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.
