Low Sodium Cheesy Baked Potatoes
Indulge in the ultimate comfort food makeover with these Low Sodium Cheesy Baked Potatoes, a healthier twist on a classic favorite. Perfectly baked russet potatoes are transformed into creamy, cheesy delights, thanks to a flavorful filling of low sodium cheddar cheese, tangy Greek yogurt, and aromatic seasonings like garlic and onion powder. With a crispy skin and a golden, bubbly topping, these twice-baked potatoes are a crowd-pleasing side dish that’s light on sodium but heavy on flavor. Topped with a sprinkle of fresh chives, they’re not only visually stunning but also incredibly satisfying. Whether you’re preparing a weeknight dinner or a festive holiday meal, this recipe is proof that indulgence and mindful eating can go hand in hand.
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Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 cup low sodium cheddar cheese, shredded
- 1 cup plain Greek yogurt
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons chives, chopped
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Wash the potatoes thoroughly and pat them dry with a clean kitchen towel. Using a fork, prick each potato several times to allow steam to escape during baking.
Step 3
Rub each potato with olive oil and place them on the prepared baking sheet.
Step 4
Bake the potatoes in the preheated oven for about 50-60 minutes, or until they are fork-tender.
Step 5
Meanwhile, in a mixing bowl, combine the low sodium cheddar cheese, Greek yogurt, unsalted butter, garlic powder, onion powder, and freshly ground black pepper.
Step 6
Once the potatoes are cooked, remove them from the oven and allow them to cool for about 5 minutes. Then, slice each potato in half lengthwise.
Step 7
Carefully scoop out the flesh of each potato into the mixing bowl with the cheese mixture, leaving about 1/4 inch of the potato intact on the skin to form a shell.
Step 8
Mash the potato flesh with the cheese mixture until it is smooth and creamy.
Step 9
Spoon the cheesy potato mixture back into the potato shells, dividing evenly.
Step 10
Return the stuffed potatoes to the baking sheet and bake in the oven for an additional 10-15 minutes, or until the tops are golden and bubbly.
Step 11
Remove from the oven and garnish with chopped chives before serving.
Step 12
Serve immediately and enjoy your low sodium cheesy baked potatoes!
Nutrition Facts
| Serving size | (1274.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1767.1 |
| Total Fat 93.7g | 0% |
| Saturated Fat 45.6g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 206.5mg | 0% |
| Sodium 342.8mg | 0% |
| Total Carbohydrate 166.9g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 13.9g | |
| Protein 71.8g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1180.1mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 4196.4mg | 0% |
Source of Calories