Low Sodium Twice Baked Potatoes
Indulge in creamy, comfort-packed goodness with these Low Sodium Twice Baked Potatoes—a heart-smart twist on a comforting classic. Perfectly baked Russet potatoes form the base, their fluffy interiors mashed with unsalted butter, sour cream, and a blend of garlic and onion powder for a burst of savory flavor without added salt. Low sodium shredded cheddar cheese adds a melty, indulgent touch, while a garnish of fresh chives elevates each bite with a pop of freshness. Ready in just over an hour, these stuffed potatoes are the ultimate side dish for a health-conscious feast or a satisfying standalone snack. Ideal for anyone seeking a lower-sodium option without compromising on taste, these potatoes are a simple yet delicious way to elevate your mealtime!
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Ingredients
- 4 large Russet potatoes
- 2 tablespoons Unsalted butter
- 0.5 cup Unsalted sour cream
- 0.5 cup Low sodium shredded cheddar cheese
- 0.25 cup Whole milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh chives (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the potatoes thoroughly and pat them dry. Poke several holes in each potato with a fork to allow steam to escape.
Step 3
Place the potatoes directly on the oven rack or on a baking sheet and bake for 60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let cool for 10 minutes.
Step 4
Using a sharp knife, carefully slice each potato in half lengthwise. Scoop out the insides of each half into a mixing bowl, leaving about 1/4 inch of potato flesh around the skin to create a sturdy shell.
Step 5
To the mixing bowl with the scooped potato flesh, add the butter, sour cream, milk, garlic powder, onion powder, and black pepper. Mash and mix the ingredients until smooth and creamy. Stir in 1/4 cup of the shredded cheddar cheese.
Step 6
Spoon the mashed potato mixture back into the potato shells, filling them generously. Place the filled potatoes on a baking sheet.
Step 7
Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly on top of the filled potatoes.
Step 8
Return the potatoes to the oven and bake at 400°F (200°C) for 15 minutes, or until the cheese is melted and bubbly.
Step 9
Remove from the oven and let cool slightly. Garnish with fresh chopped chives if desired, and serve warm.
Nutrition Facts
| Serving size | (1471.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1878.1 |
| Total Fat 64.0g | 0% |
| Saturated Fat 39.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 189.3mg | 0% |
| Sodium 336.2mg | 0% |
| Total Carbohydrate 275.8g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 20.0g | |
| Protein 55.4g | 0% |
| Vitamin D 78.8IU | 0% |
| Calcium 793.9mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 7058.4mg | 0% |
Source of Calories