Low Sodium Loaded Baked Potato
Indulge in the comfort of a classic favorite with this healthier twist on a "Low Sodium Loaded Baked Potato." Perfectly baked russet potatoes serve as the crispy yet fluffy base, enhanced with a blend of olive oil, garlic powder, and black pepper for a flavorful, sodium-conscious alternative. The creamy interior is mixed with Greek yogurt, unsalted butter, reduced-fat cheddar cheese, and turkey bacon, creating a rich, satisfying filling without sacrificing heart health. Finished with a sprinkle of fresh chives and parsley, this dish offers a nutritious balance of protein and flavor. Ideal as a hearty main or a crowd-pleasing side, this recipe is the perfect guilt-free indulgence for potato lovers.
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup Greek yogurt
- 0.25 cup Chives, chopped
- 1 cup Shredded reduced-fat cheddar cheese
- 2 tablespoons Unsalted butter
- 4 slices Cooked turkey bacon, crumbled
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the russet potatoes thoroughly under running water to remove any dirt.
Prick each potato a few times with a fork to allow steam to escape during baking.
Rub the potatoes all over with olive oil and sprinkle them with black pepper and garlic powder to season the skin.
Place the seasoned potatoes directly on the middle oven rack and bake them for about 60 minutes or until the skins are crispy and the insides are soft.
Once the potatoes are cooked, remove them from the oven. Allow them to cool slightly for 5-10 minutes until they are safe to handle.
Slice each potato lengthwise, creating a pocket. Be careful not to cut all the way through the potatoes.
Scoop out the insides of each potato into a bowl, leaving a small layer of potato inside to maintain the shape.
Mash the potato flesh with unsalted butter, Greek yogurt, and half of the shredded cheddar cheese until smooth and creamy.
Gently mix in half of the chopped chives and all of the crumbled turkey bacon into the mashed mixture.
Spoon the mashed potato mixture back into the potato skins, dividing it evenly among them.
Place the loaded potatoes back on a baking sheet and sprinkle the tops with the remaining cheddar cheese.
Return the potatoes to the oven for an additional 10-15 minutes until the cheese is melted and bubbly.
Garnish the baked potatoes with the remaining chives and chopped parsley before serving.
Serve immediately while warm as a delightfully satisfying and health-conscious meal or side.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 11.7 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1139 mg | 88% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4491 mg | 96% | |
*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.
