Potatoes are naturally low in sodium. This recipe is rich enough to be the entire main course, especially with a low salt salad served on the side.

2 servings: 320 mg. sodium per serving

2 (6 oz each) russet potatoes
1/4 cup (1%) milk
3 Tablespoons plain fat free yogurt
1-1/2 ounces grated cheddar cheese
2 green onions, chopped
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/16 teaspoon salt
2 (1 oz. each) slices low sodium bacon

Prep. Instructions

1. Wash and scrub the potatoes. Bake in a 425 degree oven for 45 minutes, or until soft.* Remove and allow to cool for about 10 minutes.
2. Cook bacon over medium high heat in a 9 inch skillet until brown. Drain and crumble.
3. Combine pepper, onion powder and salt in a bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Cut potatoes in half. Scoop out the flesh into a large bowl. Mash the potato flesh until smooth.

2. Add milk, yogurt and spices. Mash potato flesh again until smooth. Add bacon. Stir to combine.

3. Put flesh back into potato skins. Top with cheese and green onions. Place potatoes in a shallow baking dish.  Bake, uncovered,  in a 350 degree F oven for 15-20 minutes, until heated through and the cheese is melted. Serve.

*The microwave can be used to help cook the potatoes: Remove the potatoes from the microwave one minute before they are done. Place potatoes in a 400 degrees F preheated oven for 5 minutes, or until soft. The skins will resemble oven cooked potato skins instead of the soft microwave skins. Allow to cool for about 10 minutes.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds