Low Sodium Texas Roadhouse Loaded Baked Potato
Savor the comforting flavors of a steakhouse classic with a healthier twist in this Low Sodium Texas Roadhouse Loaded Baked Potato recipe. Perfect for those seeking a heart-friendly option, this dish swaps traditional high-sodium ingredients with wholesome alternatives like plain Greek yogurt and low-sodium turkey bacon, without compromising on taste. Crispy russet potatoes serve as the base, baked to perfection and loaded with creamy unsalted butter, reduced-sodium cheddar cheese, zesty chives, and a dash of freshly cracked black pepper. Easy to prepare with minimal prep time, this recipe is ideal for weeknight dinners or indulgent side dishes. Whether you're watching your sodium intake or simply craving a restaurant-level comfort food, this loaded baked potato offers rich, satisfying flavors packed into every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 teaspoons Olive oil
- 4 tablespoons Unsalted butter
- 1 cup Plain Greek yogurt (unsweetened, low-fat)
- 1 cup Shredded reduced-sodium cheddar cheese
- 4 slices Cooked turkey bacon (low-sodium), crumbled
- 2 tablespoons Chives, chopped
- 1 teaspoon Salt substitute (optional)
- 0.5 teaspoon Freshly cracked black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes under fresh water to remove dirt. Pat them dry with a clean towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub olive oil evenly over the potatoes and place them directly on the middle oven rack. Optionally, you can place a baking sheet underneath to catch any drips.
Bake the potatoes for 50-60 minutes, or until the skin is crispy, and a fork or knife easily pierces through the flesh.
While the potatoes bake, prepare the toppings. Mix the plain Greek yogurt with a pinch of black pepper (and optional salt substitute) in a small bowl.
Cook the low-sodium turkey bacon according to package instructions, then crumble it into small pieces and set aside.
When the potatoes are done, remove them from the oven and let them cool for 5-10 minutes, just enough to handle safely.
Slice each potato lengthwise down the middle, being careful not to cut all the way through. Gently fluff the interior flesh with a fork to create an airy texture.
Add 1 tablespoon unsalted butter to each potato, allowing it to melt into the fluffy interior.
Top each potato with 2 tablespoons of the prepared Greek yogurt, 1/4 cup shredded reduced-sodium cheddar cheese, and a sprinkle of the crumbled turkey bacon.
Finish by garnishing with chopped chives and an additional dash of freshly cracked black pepper, if desired.
Serve warm and enjoy this hearty yet heart-healthy treat!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 20.3 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1177 mg | 91% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 10894 mg | 232% | |
*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.
