Low Sodium Baked Potato with Cheese and Sour Cream
Elevate your side dish game with this Low Sodium Baked Potato with Cheese and Sour Cream, a heart-healthy twist on a comforting classic. Perfectly crisp-skinned Russet potatoes are seasoned with a flavorful blend of garlic powder, onion powder, and black pepper, then baked to tender perfection. Each potato is loaded with melted low sodium cheddar cheese, a dollop of creamy low sodium sour cream, and a sprinkle of fresh chives for a burst of flavor and color. This simple yet satisfying recipe is easy to prepare in just 10 minutes of hands-on time, making it an ideal option for weeknight dinners or a crowd-pleasing addition to any meal. Naturally gluten-free and rich in satisfying textures, this dish is a must-try for those seeking delicious, low sodium comfort food. Serve as a side or enjoy as a hearty vegetarian entrée!
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Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground black pepper
- 1 cup Low sodium cheddar cheese, shredded
- 1 cup Low sodium sour cream
- 2 tablespoons Chives, chopped
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Thoroughly wash and dry the Russet potatoes. Using a fork, prick each potato several times to allow steam to escape during baking.
Step 3
Lightly brush the potatoes with olive oil. This will help the skins crisp up beautifully.
Step 4
In a small bowl, mix together garlic powder, onion powder, and ground black pepper. Then, sprinkle this mixture evenly over the potatoes, ensuring they are well seasoned.
Step 5
Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender and the skins are crispy. You can test them by inserting a fork; it should glide through easily.
Step 6
Once baked, remove the potatoes from the oven. Using a sharp knife, slice each potato lengthwise, being careful not to cut all the way through.
Step 7
Gently squeeze the ends of each potato towards the center to slightly open the cut, allowing space for the toppings.
Step 8
Sprinkle an even portion of the shredded low sodium cheddar cheese into each opened potato, then return them to the oven for an additional 5 minutes, or until the cheese is melted.
Step 9
Remove the potatoes from the oven and top each with a dollop of low sodium sour cream.
Step 10
Garnish with freshly chopped chives and serve immediately for the best texture and flavor.
Nutrition Facts
| Serving size | (1590.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2362.3 |
| Total Fat 104.1g | 0% |
| Saturated Fat 56.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 240mg | 0% |
| Sodium 452.1mg | 0% |
| Total Carbohydrate 281.4g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 22.0g | |
| Protein 71.8g | 0% |
| Vitamin D 104.0IU | 0% |
| Calcium 1327.7mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 7287.1mg | 0% |
Source of Calories