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Twice Baked Potatoes with Chipotle Sour Cream

Low Sodium Twice Baked Potatoes
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A delicious side of twice baked potatoes topped with spicy chipotle sour cream.

SODIUM COUNT: 78.7 mg per serving; 314.8 mg in the whole batch

Ingredients

Scale

Spicy Chipotle Sour Cream

  • 10 Tbsp sour cream
  • 2 Tbsp chipotle peppers in adobo sauce* ((finely chopped))

Potatoes

  • 4 medium potatoes (1.5 pounds total)
  • vegetable oil (to coat the potatoes)
  • 1 Tbsp unsalted butter
  • 1/4 cup milk ((I used 1%))
  • 2 Tbsp sour cream
  • 2 green onions (thinly sliced)

Instructions

Spicy Chipotle Sour Cream

  1. Stir together the sour cream and the chopped chipotle peppers. Cover and refrigerate while you prepare the potatoes. This can be prepared several hours ahead.

Potatoes

  1. Preheat the oven to 425°F.

  2. Wash and dry the potatoes. When the oven is hot, rub the oil on the potatoes and place them directly on the oven rack. Be careful not to use too much oil, as it will drip off the potatoes and create smoke.
  3. Cook the potatoes for 35-45 minutes, or until tender. Remove the potatoes from the oven and let them cool for a few minutes (just long enough so you don’t burn yourself).
  4. Reduce the oven temperature to 375°F. 
  5. While the potatoes are cooling, put the milk and butter into a microwave-safe bowl. Heat until the butter is melted and the mixture is hot. Set aside.
  6. Slice each potato in half and scoop out the flesh with a spoon, leaving a bit of flesh intact against the skin so that the skin will maintain its shape. Put the flesh into a medium bowl. Arrange the skins on a baking sheet.
  7. Mash the potatoes using the back of a spoon. They will be lumpy, but that is okay. Add the milk and butter and stir the mixture vigorously (this will mash the potatoes more). Add the sour cream and green onions and stir until combined.
  8. Scoop the mashed potatoes back into the skins. Bake the potatoes on the middle rack for 15 minutes, or until heated through and the top starts to brown.
  9. Remove from the oven and serve with the chipotle sour cream.

Notes

* Canned chipotle peppers in adobo sauce vary widely in their sodium content.  The brand I used, Embasa, contains 160mg per 2 Tablespoon serving.

NUTRITIONAL INFORMATION Yield: 4 servings (1 whole potato plus 3 tablespoons chipotle sour cream)
Sodium: 78.7 mg, Calories: 248.3, Total Fat: 11.1 g, Saturated Fat: 5.8 g, Cholesterol: 19.5 mg, Carbohydrates: 33.3 g, Fiber: 3.8 g, Sugar: 1.5 g, Protein: 5.2 g.

NUTRITIONAL INFORMATION without the chipotle sour cream Yield: 4 servings
Sodium: 22.8 mg, Calories: 176.5, Total Fat: 4.4 g, Saturated Fat: 1.9 g, Cholesterol: 6.3 mg, Carbohydrates: 31.0 g, Fiber: 3.8 g, Sugar: 1.4 g, Protein: 4.3 g.

Find it online: https://www.sodiumoptional.com/twice-baked-potatoes/