Low Sodium Cheesy Stuffed Potatoes

Indulge in the comforting flavors of Low Sodium Cheesy Stuffed Potatoes—a wholesome twist on a classic favorite that's packed with creamy goodness and vibrant toppings without the excess salt. This delicious recipe features perfectly baked Russet potatoes, scooped and filled with a luscious mixture of creamy Greek yogurt, unsalted butter, and low-sodium cheddar cheese, seasoned with a hint of garlic and onion powder for a flavor boost. Topped with melty cheese and a sprinkle of fresh parsley, these stuffed potatoes are baked to golden perfection. Ideal for those looking to maintain a low-sodium diet without sacrificing taste, this easy-to-make dish is perfect for weeknight dinners, meal prep, or as a standout side dish for any occasion.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:70 mins

Total Time:85 mins

Servings: 4

Ingredients

• 4 whole large Russet potatoes
• 2 tablespoons unsalted butter
• 0.5 cup plain Greek yogurt
• 1 cup low-sodium cheddar cheese, shredded
• 2 tablespoons scallions, finely chopped
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the potatoes thoroughly under cool running water to remove any dirt. Pat them dry with a towel.

Step 3

Pierce each potato several times with a fork. Rub the skins lightly with olive oil.

Step 4

Place the potatoes directly on the oven rack and bake for 50-60 minutes until they are tender when pierced with a fork.

Step 5

Once the potatoes are baked, remove them from the oven and reduce the oven temperature to 375°F (190°C). Let the potatoes cool slightly until they are comfortable to handle.

Step 6

Cut each potato in half lengthwise. Scoop out the potato flesh into a large mixing bowl, leaving about 1/4-inch of the shell for support.

Step 7

Add unsalted butter, plain Greek yogurt, and about 3/4 cup of the shredded low-sodium cheddar cheese to the potato flesh in the bowl. Mix well until creamy and smooth.

Step 8

Stir in the scallions, garlic powder, onion powder, and black pepper.

Step 9

Spoon the potato mixture back into the potato shells, mounding the filling as needed.

Step 10

Place the filled potato skins on a baking sheet. Sprinkle the remaining 1/4 cup of shredded cheese on top of each filled potato.

Step 11

Return the potatoes to the oven and bake for an additional 15 minutes or until the cheese is melted and bubbly.

Step 12

Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition Facts

Serving size	(1151.4g)

Amount per serving	% Daily Value*
Calories	1546.3

Total Fat 77.5g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 1.4g
Cholesterol 194.2mg	0%
Sodium 304.7mg	0%
Total Carbohydrate 160.8g	0%
Dietary Fiber 19.4g	0%
Total Sugars 9.9g
Protein 59.6g	0%

Vitamin D 24IU	0%
Calcium 1051.3mg	0%
Iron 7.9mg	0%
Potassium 4094.8mg	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: 44.2%

Protein: 15.1%

Carbs: 40.7%