Low Sodium Twice Baked Potatoes Recipe
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Jump to RecipeThis low sodium twice baked potatoes recipe is creamy, garlicky, flavorful, and a great side dish for dinner! Crispy potato skins are loaded with garlic mashed potatoes for an irresistible side dish the whole family will love.
These low salt twice baked potatoes are a great side dish to serve for a fancy dinner or special occasion. Filled with a creamy center, these potatoes will be the hit of your next dinner.
When I was growing up, twice baked potatoes were such a treat! We had them at special occasions or events, and they were always my favorite. Now I make them with less salt and no cheese for a healthier low sodium take on the classic.
These low sodium twice baked potatoes are one of our favorite potato recipes. They do take a while to prep, so I love serving them along side a special dinner or when we have guests over. No one will miss the salt, we load these up with fresh herbs and spices!
These Low Sodium Twice Baked Potatoes Are
- Creamy
- Crispy
- Garlicky
- Savory
- Satisfying
- Comforting
- A Great Side Dish for Company!
- Low in Sodium/Salt and Have No Cheese
What Are Twice Baked Potatoes?
Bake a russet potato, cut in half lengthwise, and hollow out the filling. Place the filling in a bowl and mash along with chives or green onions, spices, and unsalted butter. Place the filling back into the potato skins, and bake again!
While these do take a few more steps than traditional baked potatoes, they are always well worth the effort. They’re also great to make ahead of time, and do the final bake once guests have arrived.
What’s In These Low Salt Twice Baked Potatoes?
See the recipe card below for a full list of instructions and ingredient amounts!
- Potatoes – I used russet potatoes.
- Garlic
- Green Onions or Chives
- Unsalted Butter – we only use unsalted butter in all our recipes, it’s a great way to cut down on your salt & sodium intake with a simple swap.
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
- Nutritional Yeast: not to be confused with baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW! Also great in soups and sauces of all kinds.
- Smoked Paprika: give an additional depth of flavor to this dish.
An Easy Low Sodium Holiday Appetizer
Whether you are cooking an low sodium or low salt appetizer for yourself or for loved ones, this twice baked potato recipe is a major crowd pleaser! I serve this all the time to guests who don’t even realize it’s low in sodium and has no salt added.
These potatoes are easy to make ahead of time – bake them first, make the filling, then refrigerate before the final bake. Let us know in the comments if you make these, and browse the rest of our low sodium holiday recipes and low sodium appetizers here!
How To Make This Recipe
- Bake the Potatoes: Preheat the oven to 400 degrees Fahrenheit. Thoroughly wash and scrub the outside of the potatoes. Using a fork, pierce holes all around the potato. Toss them in a bowl 1 tablespoon olive oil, and mix until they are well coated. Place the potatoes on a baking sheet, and bake for 1 hour or until potatoes are tender. Remove from oven and allow to cool.
- Slice: Once potatoes have been cooled, slice each potato in half lengthwise. Using a spoon, scoop out the filling from both halves into a bowl, leaving the skin of the potatoes in tact. Place the empty potato skins back onto the baking sheet.
- Make the Filling: In the bowl with the potato filling, add the unsalted butter, 3 cloves garlic, nutritional yeast, and chives (or green onions). Mix well to combine. In a blender, add the hot water and the raw cashews and blend until it makes a thick creamy sauce. Add this cashew cream to the potato filling as well. Mix in the remaining salt and pepper.
- Fill Potatoes: With a spoon, scoop the filling into each potato.
- One potato skins have all been filled, place back in the oven for 15 minutes and bake until tops have begun to crisp.
- Remove potatoes from oven and garnish with extra chives and smoked paprika, enjoy!
Make-Ahead Instructions
This low sodium baked potato recipe is a fantastic and simple recipe to make ahead. These are great for entertaining, as you can prep steps 1-4 ahead of time, and complete steps 5 & 6 right before dinner.
You can also scale this recipe to feed a crowd, and batch cook a few of these at a time if you’re prepping for a larger gathering. Check out all our low sodium make-ahead meals for some inspiration to help you prep, keep, heat, and eat!
More Low Sodium Potato Recipes You’ll Love!
- Low Sodium Roasted Root Vegetables Recipe
- Low Sodium Mashed Potatoes Recipe
- Crispy Low Sodium Fries Recipe (Oven Baked)
- Low Sodium Shepherd’s Pie Recipe (No Salt Added)
- Low Sodium Beef Stew Recipe
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Low Sodium Twice Baked Potatoes
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
- 4 medium to large russet potatoes scrubbed and washed
- 1 tablespoon olive oil
- 1 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 2 tablespoons nutritional yeast
- 3 green onions sliced plus extra for garnish
- ½ cup hot water
- ½ cup raw cashews
- ¼ teaspoon fresh cracked pepper
- smoked paprika for garnish
Instructions
- Bake the Potatoes: Preheat the oven to 400 degrees Fahrenheit. Thoroughly wash and scrub the outside of the potatoes. Using a fork, pierce holes all around the potato. Toss them in a bowl 1 tablespoon olive oil, and mix until they are well coated. Place the potatoes on a baking sheet, and bake for 1 hour or until potatoes are tender. Remove from oven and allow to cool.
- Slice: Once potatoes have been cooled, slice each potato in half lengthwise. Using a spoon, scoop out the filling from both halves into a bowl, leaving the skin of the potatoes in tact. Place the empty potato skins back onto the baking sheet.
- Make the Filling: In the bowl with the potato filling, add the unsalted butter, 3 cloves garlic, nutritional yeast, and chives (or green onions). Mix well to combine. In a blender, add the hot water and the raw cashews and blend until it makes a thick creamy sauce. Add this cashew cream to the potato filling as well. Mix in the remaining salt and pepper.
- Fill Potatoes: With a spoon, scoop the filling into each potato.
- One potato skins have all been filled, place back in the oven for 30 minutes and bake until tops have begun to crisp.
- Remove potatoes from oven and garnish with extra chives and smoked paprika, enjoy!
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Love these potatoes