Low Sodium Cheesy Baked Potatoes
Indulge in the creamy, savory goodness of Low Sodium Cheesy Baked Potatoes—where rich flavor meets a heart-healthy twist. Perfectly baked russet potatoes are hollowed and stuffed with a luscious blend of low-sodium cheddar cheese, tangy Greek yogurt, and aromatic spices like garlic and onion powder. A hint of unsalted butter enhances the creaminess, while fresh chives add a pop of color and subtle zest. This easy, oven-baked recipe is ready in just over an hour and makes a satisfying side dish or light main course. Designed with low-sodium diets in mind, these potatoes deliver all the comfort food vibes without sacrificing flavor. Serve them piping hot for a guilt-free, cheesy delight that the whole family will love!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 cup low sodium cheddar cheese, shredded
- 1 cup plain Greek yogurt
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons chives, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the potatoes thoroughly and pat them dry with a clean kitchen towel. Using a fork, prick each potato several times to allow steam to escape during baking.
Rub each potato with olive oil and place them on the prepared baking sheet.
Bake the potatoes in the preheated oven for about 50-60 minutes, or until they are fork-tender.
Meanwhile, in a mixing bowl, combine the low sodium cheddar cheese, Greek yogurt, unsalted butter, garlic powder, onion powder, and freshly ground black pepper.
Once the potatoes are cooked, remove them from the oven and allow them to cool for about 5 minutes. Then, slice each potato in half lengthwise.
Carefully scoop out the flesh of each potato into the mixing bowl with the cheese mixture, leaving about 1/4 inch of the potato intact on the skin to form a shell.
Mash the potato flesh with the cheese mixture until it is smooth and creamy.
Spoon the cheesy potato mixture back into the potato shells, dividing evenly.
Return the stuffed potatoes to the baking sheet and bake in the oven for an additional 10-15 minutes, or until the tops are golden and bubbly.
Remove from the oven and garnish with chopped chives before serving.
Serve immediately and enjoy your low sodium cheesy baked potatoes!
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 13.9 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1180 mg | 91% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4196 mg | 89% | |
*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.
