Low Sodium Baked Potato with Bacon
Transform your comfort food game with this irresistible Low Sodium Baked Potato with Bacon. Perfectly roasted russet potatoes with crispy, golden skin are fluffed to perfection and topped with a creamy Greek yogurt and unsalted butter mixture, delivering a lighter, healthier flavor twist. Savory turkey bacon crumbles and fresh chives round out the toppings, bringing a satisfying crunch and a burst of herby freshness without the need for added salt. With just 15 minutes of prep and a simple oven-baked technique, this heart-healthy take on a classic is ideal for busy weeknights or as a crowd-pleasing side dish. Indulge in this low sodium, high-flavor recipe that's sure to be a family favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium Russet potatoes
- 4 slices Turkey bacon
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 tablespoons Fresh chives
- 0.5 teaspoon Black pepper
- 0.5 cup Greek yogurt
- 0.5 teaspoon Garlic powder
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and scrub the russet potatoes thoroughly under running water. Pat them dry with a towel.
Step 3
Using a fork, pierce each potato in several places to allow steam to escape during baking.
Step 4
Rub each potato with a little olive oil to help the skin crisp up during baking.
Step 5
Place the potatoes directly on the middle oven rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork.
Step 6
While the potatoes are baking, cook the turkey bacon in a non-stick skillet over medium heat until crispy, about 8-10 minutes. Remove from heat, let cool slightly, then crumble into bits.
Step 7
In a small bowl, mix together the Greek yogurt, unsalted butter, garlic powder, and black pepper until smooth.
Step 8
Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
Step 9
Cut a slit down the center of each potato, being careful not to cut all the way through. Gently squeeze the ends to open them up.
Step 10
Fluff the insides of the potatoes with a fork, then add a spoonful of the yogurt mixture to each.
Step 11
Top each potato with crumbled bacon and a sprinkle of fresh chives.
Step 12
Serve immediately and enjoy your flavorful low sodium meal.
Nutrition Facts
| Serving size | (919.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1379.4 |
| Total Fat 64.0g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 133.3mg | 0% |
| Sodium 1031.6mg | 0% |
| Total Carbohydrate 160.7g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 13.1g | |
| Protein 41.7g | 0% |
| Vitamin D 21.1IU | 0% |
| Calcium 282.1mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 4334.6mg | 0% |
Source of Calories