Low Sodium Twice Baked Potato
Elevate your comfort food game with this Low Sodium Twice Baked Potato recipe, a delicious take on the classic dish that's perfect for heart-conscious eating. Using large Russet potatoes as the base, these creamy stuffed potatoes replace heavy sour cream with low-fat plain Greek yogurt for a healthier spin, while shredded low-sodium cheddar cheese adds rich, gooey flavor. Seasoned simply with garlic powder, onion powder, and a hint of black pepper, these potatoes are baked to perfection—first to soften and then again to achieve a golden, crisp crust. Garnished with fresh chives for a final touch, this dish makes a fantastic side or light main course. Ready in just over an hour, it’s a satisfying, lower-sodium option without sacrificing indulgence.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Unsalted butter
- 1 cup Plain Greek yogurt (low or non-fat)
- 1 cup Shredded low-sodium cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives, chopped (optional for garnish)
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water and pat them dry. Pierce each potato a few times with a fork.
Rub the potatoes lightly with olive oil, then place them directly on the oven rack. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.
Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato around the skin to create a sturdy shell. Place the scooped-out potato flesh into a mixing bowl.
Mash the potato flesh with a fork or potato masher. Add the unsalted butter, Greek yogurt, shredded low-sodium cheddar cheese, garlic powder, onion powder, and black pepper. Mix until smooth and creamy.
Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Place the stuffed potato halves onto a baking sheet.
Return the baking sheet to the oven and bake at 400°F (200°C) for 15 minutes, or until the tops are golden and slightly crisp.
Remove from the oven and sprinkle with fresh chopped chives if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 20.3 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1247 mg | 96% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 7258 mg | 154% | |
*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.
