Low Sodium Twice Baked Potato

Indulge in the comfort of a classic side dish with a heart-healthy twist with this Low Sodium Twice Baked Potato recipe! Perfect for those watching their sodium intake, these creamy and flavorful baked potatoes are loaded with a luscious blend of Greek yogurt, low-sodium cheddar cheese, and a hint of garlic and onion powder for depth. The Russet potatoes are baked until perfectly tender, then scooped and stuffed with a rich, buttery filling before being baked again to golden perfection. Garnished with fresh chives for a burst of freshness, this recipe is an ideal choice for weeknight dinners or as a crowd-pleasing addition to your holiday table. With simple ingredients and minimal prep time, this dish is proof that you don’t need extra salt to pack in exceptional flavor!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 2 tablespoons Unsalted butter
• 1 cup Plain Greek yogurt (low or non-fat)
• 1 cup Shredded low-sodium cheddar cheese
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh chives, chopped (optional for garnish)
• 1 teaspoon Olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the potatoes thoroughly under running water and pat them dry. Pierce each potato a few times with a fork.

Step 3

Rub the potatoes lightly with olive oil, then place them directly on the oven rack. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.

Step 4

Remove the potatoes from the oven and let them cool for about 10 minutes, or until they are safe to handle.

Step 5

Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato around the skin to create a sturdy shell. Place the scooped-out potato flesh into a mixing bowl.

Step 6

Mash the potato flesh with a fork or potato masher. Add the unsalted butter, Greek yogurt, shredded low-sodium cheddar cheese, garlic powder, onion powder, and black pepper. Mix until smooth and creamy.

Step 7

Spoon the mashed potato mixture back into the potato skins, mounding it slightly. Place the stuffed potato halves onto a baking sheet.

Step 8

Return the baking sheet to the oven and bake at 400°F (200°C) for 15 minutes, or until the tops are golden and slightly crisp.

Step 9

Remove from the oven and sprinkle with fresh chopped chives if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1603.6g)

Amount per serving	% Daily Value*
Calories	2117.4

Total Fat 74.9g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 190.0mg	0%
Sodium 611.1mg	0%
Total Carbohydrate 282.2g	0%
Dietary Fiber 21.8g	0%
Total Sugars 20.3g
Protein 91.0g	0%

Vitamin D 24IU	0%
Calcium 1246.6mg	0%
Iron 15.5mg	0%
Potassium 7257.5mg	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: 31.1%

Protein: 16.8%

Carbs: 52.1%