Healthy Baked Russet Potato with Greek Yogurt & Chives
A low-fat, high-fiber baked Russet potato recipe packed with potassium, Vitamin C, and complex carbohydrates. Uses Greek yogurt for a healthier topping alternative.
Servings: 2 potatoes
Calories: 160kcal
Equipment
- Oven
Ingredients
Potatoes
- 2 medium Russet potatoes About 150g each
Toppings
- 0.5 cup Greek yogurt Plain, unsweetened
- 1 tbsp Olive oil Optional, for crispy skin
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Fresh chives Chopped
- 0.25 tsp Garlic powder Optional
- 1 tbsp Shredded cheddar cheese Optional, adds ~55 calories per serving
Instructions
- Preheat the oven to 400°F (200°C). Wash and scrub the Russet potatoes thoroughly. Pat them dry.
- Pierce each potato several times with a fork to allow steam to escape.
- Rub with olive oil (optional) for crispier skin. Sprinkle with salt, black pepper, and garlic powder.
- Place the potatoes directly on the oven rack or a baking sheet.
- Bake for 45-50 minutes, until the skin is crispy and the inside is soft when pierced with a fork.
- Slice open the baked potatoes and fluff the inside with a fork.
- Add 2 tbsp of Greek yogurt per potato as a topping.
- Sprinkle with fresh chopped chives and optional shredded cheddar cheese.
Notes
This recipe keeps calories low while maximizing the natural nutrition of Russet potatoes. Pair with steamed vegetables or a salad for a balanced meal.