Low Sodium Twice Baked Potatoes
Indulge in flavorful comfort with these Low Sodium Twice Baked Potatoes, a healthier spin on a classic favorite. Perfectly baked russet potatoes are hollowed out and mashed with creamy unsalted butter, sour cream, and whole milk, creating a velvety filling seasoned with garlic powder, onion powder, and a hint of black pepper. Low sodium shredded cheddar cheese adds a savory richness, while a sprinkle of fresh chives brightens each bite. With only 15 minutes of prep time and a straightforward cooking process, these potatoes are an ideal side dish for any meal. Serve them piping hot and enjoy every creamy, cheesy, and guilt-free bite that’s low in sodium but high in flavor!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Unsalted butter
- 0.5 cup Unsalted sour cream
- 0.5 cup Low sodium shredded cheddar cheese
- 0.25 cup Whole milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh chives (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Poke several holes in each potato with a fork to allow steam to escape.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let cool for 10 minutes.
Using a sharp knife, carefully slice each potato in half lengthwise. Scoop out the insides of each half into a mixing bowl, leaving about 1/4 inch of potato flesh around the skin to create a sturdy shell.
To the mixing bowl with the scooped potato flesh, add the butter, sour cream, milk, garlic powder, onion powder, and black pepper. Mash and mix the ingredients until smooth and creamy. Stir in 1/4 cup of the shredded cheddar cheese.
Spoon the mashed potato mixture back into the potato shells, filling them generously. Place the filled potatoes on a baking sheet.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly on top of the filled potatoes.
Return the potatoes to the oven and bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh chopped chives if desired, and serve warm.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 20.0 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 794 mg | 61% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 7058 mg | 150% | |
*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.
