Low Fat Twice Baked Potato

Transform your comfort food cravings into a guilt-free treat with this Low Fat Twice Baked Potato recipe! Featuring fluffy russet potatoes baked to perfection, the creamy filling is a delightful blend of nonfat plain Greek yogurt, low-fat shredded cheddar cheese, and a hint of garlic powder for that savory kick—all while keeping the fat content in check. A splash of unsweetened almond milk ensures a velvety texture, while finely chopped green onions add a touch of freshness. Topped with melted cheese and baked to golden perfection, these potatoes are the ultimate side dish or light main course. With just 10 minutes of prep time and simple, wholesome ingredients, it’s an easy, healthy upgrade to a classic favorite. Perfect for weeknight dinners or gatherings, this recipe delivers flavor and nutrition without compromise!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces large russet potatoes
• 0.5 cups nonfat plain Greek yogurt
• 0.5 cups low-fat shredded cheddar cheese
• 0.25 cups unsweetened almond milk (or skim milk)
• 2 pieces green onions, finely chopped
• 0.5 teaspoons garlic powder
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 spray cooking spray

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash the russet potatoes thoroughly, then pat them dry with a towel.

Step 3

Pierce each potato several times with a fork to allow steam to escape.

Step 4

Place the potatoes directly on the oven rack and bake for 45 minutes, or until they are tender when pierced with a knife.

Step 5

Remove the potatoes from the oven and let them cool slightly until they are safe to handle, about 10 minutes.

Step 6

Reduce the oven temperature to 375°F (190°C).

Step 7

Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin shell to maintain the potato's structure. Place the scooped-out flesh in a mixing bowl.

Step 8

Mash the potato flesh with a fork or potato masher until smooth.

Step 9

Add the nonfat plain Greek yogurt, low-fat shredded cheddar cheese (reserving 2 tablespoons for topping), almond milk, garlic powder, salt, and black pepper to the bowl. Mix until creamy and well-combined.

Step 10

Fold in the chopped green onions, reserving a small amount for garnish.

Step 11

Spoon the creamy potato mixture back into the potato skins, mounding it slightly.

Step 12

Place the stuffed potato halves on a baking tray lightly coated with cooking spray.

Step 13

Sprinkle the tops with the reserved cheddar cheese.

Step 14

Bake at 375°F (190°C) for 15 minutes, or until the tops are golden and cheese is melted.

Step 15

Remove from the oven and garnish with the remaining green onions.

Step 16

Serve immediately and enjoy your low-fat twice-baked potatoes!

Nutrition Facts

Serving size	(1125.9g)

Amount per serving	% Daily Value*
Calories	927.5

Total Fat 7.3g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 26.1mg	0%
Sodium 2123.4mg	0%
Total Carbohydrate 158.6g	0%
Dietary Fiber 19.6g	0%
Total Sugars 9.8g
Protein 50.0g	0%

Vitamin D 25IU	0%
Calcium 744.4mg	0%
Iron 7.6mg	0%
Potassium 4069.9mg	0%

*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.

Source of Calories

Fat: 7.3%

Protein: 22.2%

Carbs: 70.5%