Heart-Healthy Twice Baked Potato

Elevate your comfort food game with this Heart-Healthy Twice Baked Potato recipe, the perfect balance of indulgence and nutrition. Featuring creamy russet potatoes mashed with protein-packed non-fat Greek yogurt, unsweetened almond milk, and flavorful nutritional yeast, this dish delivers a guilt-free twist on a classic favorite. Fresh baby spinach adds a burst of nutrients, while a hint of garlic and onion powder provides rich, savory depth. Baked until golden and optionally topped with reduced-sodium cheddar cheese, these potatoes are a hearty, satisfying side dish or light main course. With low-sodium ingredients and heart-healthy olive oil, this recipe is ideal for anyone looking to make delicious, wholesome choices. Ready in just over an hour, it’s a comforting, crowd-pleasing option that’s as good for your taste buds as it is for your heart.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 large russet potatoes
• 0.5 cup plain non-fat Greek yogurt
• 0.25 cup unsweetened almond milk
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons fresh chives, chopped
• 0.5 teaspoon low-sodium salt
• 0.25 teaspoon black pepper
• 1 cup baby spinach, chopped
• 0.25 cup reduced-sodium shredded cheddar cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the potatoes thoroughly and pierce each one several times with a fork to allow steam to escape during baking.

Step 3

Place the potatoes directly on the oven rack and bake for approximately 45-50 minutes, or until tender when pierced with a knife.

Step 4

Remove the potatoes from the oven and let them cool slightly, about 10 minutes, until safe to handle.

Step 5

Cut each potato in half lengthwise, and gently scoop out the flesh into a mixing bowl, leaving about 1/4 inch of potato flesh attached to the skin to form a sturdy shell.

Step 6

Add the Greek yogurt, almond milk, olive oil, nutritional yeast, garlic powder, onion powder, low-sodium salt, and black pepper to the bowl with the potato flesh. Mash until smooth and creamy.

Step 7

Stir the chopped baby spinach into the mashed potatoes until well incorporated.

Step 8

Spoon the potato mixture back into the potato skins, mounding it slightly.

Step 9

If using, sprinkle the tops of the potatoes with shredded cheddar cheese.

Step 10

Return the stuffed potatoes to the oven and bake at 375°F (190°C) for an additional 10-15 minutes, or until heated through and lightly golden on top.

Step 11

Remove from the oven and garnish with fresh chives before serving.

Nutrition Facts

Serving size	1812.7 grams (1812.7g)

Amount per serving	% Daily Value*
Calories	1621

Total Fat 29.50g	38%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 1.50g
Cholesterol 47mg	16%
Sodium 997mg	43%
Total Carbohydrate 274.80g	100%
Dietary Fiber 35.90g	128%
Total Sugars 13.90g
Protein 69.20g	138%

Vitamin D 35IU	174%
Calcium 893mg	69%
Iron 15mg	81%
Potassium 8108mg	173%

*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: 16.2%

Protein: 16.9%

Carbs: 67.0%