Low Sodium Texas Roadhouse Loaded Baked Potato
Indulge in the comfort of a hearty classic with our Low Sodium Texas Roadhouse Loaded Baked Potato—an irresistibly creamy and savory dish that's lighter on salt without compromising on flavor. Perfectly roasted russet potatoes serve as the foundation, with their crispy skins and fluffy interiors enhanced by a pat of unsalted butter. Topped with tangy low-fat Greek yogurt, melted reduced-sodium cheddar cheese, crispy crumbled turkey bacon, and fresh chives, this recipe offers a guilt-free twist on the beloved steakhouse favorite. Quick to prepare and easy to customize, it’s the ultimate side dish or standalone meal, perfect for those seeking a flavorful yet heart-healthy option.
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Ingredients
- 4 large Russet potatoes
- 2 teaspoons Olive oil
- 4 tablespoons Unsalted butter
- 1 cup Plain Greek yogurt (unsweetened, low-fat)
- 1 cup Shredded reduced-sodium cheddar cheese
- 4 slices Cooked turkey bacon (low-sodium), crumbled
- 2 tablespoons Chives, chopped
- 1 teaspoon Salt substitute (optional)
- 0.5 teaspoon Freshly cracked black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Scrub the potatoes under fresh water to remove dirt. 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 olive oil evenly over the potatoes and place them directly on the middle oven rack. Optionally, you can place a baking sheet underneath to catch any drips.
Step 5
Bake the potatoes for 50-60 minutes, or until the skin is crispy, and a fork or knife easily pierces through the flesh.
Step 6
While the potatoes bake, prepare the toppings. Mix the plain Greek yogurt with a pinch of black pepper (and optional salt substitute) in a small bowl.
Step 7
Cook the low-sodium turkey bacon according to package instructions, then crumble it into small pieces and set aside.
Step 8
When the potatoes are done, remove them from the oven and let them cool for 5-10 minutes, just enough to handle safely.
Step 9
Slice each potato lengthwise down the middle, being careful not to cut all the way through. Gently fluff the interior flesh with a fork to create an airy texture.
Step 10
Add 1 tablespoon unsalted butter to each potato, allowing it to melt into the fluffy interior.
Step 11
Top each potato with 2 tablespoons of the prepared Greek yogurt, 1/4 cup shredded reduced-sodium cheddar cheese, and a sprinkle of the crumbled turkey bacon.
Step 12
Finish by garnishing with chopped chives and an additional dash of freshly cracked black pepper, if desired.
Step 13
Serve warm and enjoy this hearty yet heart-healthy treat!
Nutrition Facts
| Serving size | (1701.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2469.8 |
| Total Fat 115.6g | 0% |
| Saturated Fat 53.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 260.0mg | 0% |
| Sodium 1091.5mg | 0% |
| Total Carbohydrate 278.9g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 20.3g | |
| Protein 84.9g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1177.4mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 10894.0mg | 0% |
Source of Calories