A classic baked potato, made low sodium, and twice baked! The recipe is simple to make if you have time, but not much energy to make it happen. You likely have all of the ingredients on hand already, so plop those potatoes in the oven, and sit back for an hour. Once the potatoes are done, gut them and mix together all of your ingredients. Add as much cheese as you are comfortable with, as that will increase the sodium. This can be a dinner option or a side dish.

Source: Low So Recipes

Ingredients

• 2 large russet potatoes
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter, melted
• 1/4 cup cheese
• 3 cloves of garlic, minced
• 3 green onions, chopped
• Seasoning: black pepper, paprika

Preparation

1. Pre heat oven to 400 degrees.
2. Wash potatoes.
3. Pierce holes in the potatoes using a fork.
4. Coat potatoes in olive oil.
5. Place on baking sheet and put in oven for 1 hour.
6. Combine melted butter, minced garlic, green onions, cheese, black pepper, and paprika.
7. Remove potatoes from oven and slice long ways in half once cooled. Scoop out the potato fillings from each half. Mix with butter cheese mixture.
8. Bake for another 30 minutes.
9. Garnish with extra cheese, green onions, black pepper, and paprika.