Low Sodium Cheesy Stuffed Potatoes
Transform your potato game with this indulgent yet heart-healthy recipe for Low Sodium Cheesy Stuffed Potatoes! Perfectly baked Russet potatoes are hollowed and filled with a creamy blend of unsalted butter, plain Greek yogurt, and shredded low-sodium cheddar cheese, ensuring maximum flavor with minimal sodium. Infused with savory spices like garlic and onion powder and brightened with fresh scallions and parsley, every bite delivers a balanced punch of taste and texture. Topped with bubbling melted cheese and baked to golden perfection, these stuffed potatoes are an irresistible side dish or a stand-alone meal. Ready in under 90 minutes, they’re a low-sodium comfort food dream that’s ideal for family dinners or entertaining guests.
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Recipe Information
Ingredients
- 4 whole large Russet potatoes
- 2 tablespoons unsalted butter
- 0.5 cup plain Greek yogurt
- 1 cup low-sodium cheddar cheese, shredded
- 2 tablespoons scallions, finely chopped
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly under cool running water to remove any dirt. Pat them dry with a towel.
Pierce each potato several times with a fork. Rub the skins lightly with olive oil.
Place the potatoes directly on the oven rack and bake for 50-60 minutes until they are tender when pierced with a fork.
Once the potatoes are baked, remove them from the oven and reduce the oven temperature to 375°F (190°C). Let the potatoes cool slightly until they are comfortable to handle.
Cut each potato in half lengthwise. Scoop out the potato flesh into a large mixing bowl, leaving about 1/4-inch of the shell for support.
Add unsalted butter, plain Greek yogurt, and about 3/4 cup of the shredded low-sodium cheddar cheese to the potato flesh in the bowl. Mix well until creamy and smooth.
Stir in the scallions, garlic powder, onion powder, and black pepper.
Spoon the potato mixture back into the potato shells, mounding the filling as needed.
Place the filled potato skins on a baking sheet. Sprinkle the remaining 1/4 cup of shredded cheese on top of each filled potato.
Return the potatoes to the oven and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 277 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1703 mg | 36% | |
*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.
