Heart-Healthy Baked Potato with Green Onions
Transform your classic comfort food into a guilt-free indulgence with this Heart-Healthy Baked Potato with Green Onions. Topped with a tangy low-fat Greek yogurt sauce and sautéed green onions, this recipe is packed with wholesome flavor and simple, nutritious ingredients. The fluffy russet potatoes are baked to golden perfection, enhanced with a hint of garlic and the zest of fresh lemon juice, making every bite irresistibly satisfying. Ideal for a light lunch or dinner, this easy-to-follow recipe is rich in fiber, low in fat, and brimming with heart-healthy goodness. Customize it further with a sprinkle of fresh dill for a herby finish that elevates its vibrant, fresh essence. Whether you’re looking for a comforting side dish or a quick vegetarian meal, this baked potato delivers a delicious balance of flavor and nutrition in under 70 minutes. Perfect for busy weeknights or health-conscious meal planning!
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Ingredients
- 4 pieces Large russet potatoes
- 2 tablespoons Olive oil
- 1 bunch Green onions
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Low-fat Greek yogurt
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh dill (optional)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Thoroughly wash and scrub the potatoes to remove any dirt. Pat them dry with a clean towel.
Step 3
Pierce each potato several times with a fork to allow steam to escape during baking.
Step 4
Rub each potato with a small amount of olive oil, about 1/2 tablespoon, and sprinkle with salt.
Step 5
Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until tender when pierced with a fork.
Step 6
While the potatoes are baking, rinse and slice the green onions thinly, separating the white and green parts.
Step 7
In a small skillet, heat the remaining olive oil over medium heat. Add the white parts of the green onions and sauté for 2-3 minutes until they begin to soften.
Step 8
Add garlic powder, black pepper, and continue cooking for another minute. Remove from heat and set aside.
Step 9
In a small bowl, mix the Greek yogurt, lemon juice, and freshly chopped dill, if using.
Step 10
Once the potatoes are done, remove them from the oven and let cool slightly.
Step 11
Make a lengthwise slit on each potato and gently push the ends towards the center to open them up. Fluff the insides with a fork.
Step 12
Top each potato with a spoonful of the yogurt mixture, followed by the sautéed green onions, and garnish with the sliced green tops.
Step 13
Serve immediately for a nutritious and delicious meal.
Nutrition Facts
| Serving size | (1123.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1092.3 |
| Total Fat 32.3g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 14.7mg | 0% |
| Sodium 1289.5mg | 0% |
| Total Carbohydrate 173.2g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 21.5g | |
| Protein 30.4g | 0% |
| Vitamin D 44.1IU | 0% |
| Calcium 256.6mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 4168.5mg | 0% |
Source of Calories