Low Sodium Baked Potato with Sour Cream and Chives
Indulge in the simple comfort of a Low Sodium Baked Potato with Sour Cream and Chives, a heart-healthy twist on a classic favorite. This recipe features perfectly baked Russet potatoes with crispy, golden skins and tender, fluffy interiors, made extra indulgent with a dollop of creamy, low-sodium sour cream. Freshly chopped chives add a vibrant pop of flavor and color, while a sprinkle of black pepper enhances each bite without the need for added salt. With just a few wholesome ingredients and a hands-off cooking method, this dish is an effortless, flavorful side or light meal that’s ideal for anyone mindful of their sodium intake. Serve it piping hot for a comforting, satisfying experience that's sure to impress.
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Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 0.25 teaspoon Black pepper, freshly ground
- 3 tablespoons Chives, fresh
- 0.75 cup Low-sodium sour cream
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash and scrub the Russet potatoes thoroughly to remove dirt and debris. 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 the potatoes lightly with olive oil, ensuring each is coated evenly, which will help create crispy skin.
Step 5
Sprinkle freshly ground black pepper over the potatoes to taste, this step enhances the flavor without adding sodium.
Step 6
Place the potatoes directly on the middle rack of the preheated oven. For easier cleanup, you can place a baking sheet on the rack below to catch any drippings.
Step 7
Bake the potatoes for 60 minutes or until the skins are crisp and the insides are tender. To check for doneness, insert a fork into one of the potatoes — it should slide in easily.
Step 8
While the potatoes are baking, wash, dry, and finely chop the fresh chives.
Step 9
Once the potatoes are done baking, remove them from the oven and let them cool slightly for about 5 minutes.
Step 10
Slice each potato open lengthwise and fluff the inner flesh with a fork.
Step 11
Top each potato with approximately 3 tablespoons of low-sodium sour cream.
Step 12
Sprinkle the finely chopped chives generously over the sour cream.
Step 13
Serve the baked potatoes hot, and enjoy!
Nutrition Facts
| Serving size | (1413.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1780.5 |
| Total Fat 58.0g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 90mg | 0% |
| Sodium 227.3mg | 0% |
| Total Carbohydrate 270.1g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 19.9g | |
| Protein 40.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 368.0mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 6980.6mg | 0% |
Source of Calories