Low Sodium Garden Herb Baked Potatoes with Yogurt-Herb Topping

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

Low Sodium Garden Herb Baked Potatoes with Yogurt-Herb Topping

These baked potatoes come out of the oven with crackly, golden skins and fluffy interiors, ready to be split open and piled high with a cool, herb-flecked yogurt topping. Fresh chives, parsley, and dill give the topping a bright, garden-fresh flavor, while a touch of grated ginger adds a subtle warmth that keeps things interesting bite after bite. The russets bake low and slow until a fork glides through with zero resistance, giving you that perfect contrast between crisp skin and pillowy center. It's a simple, comforting side that leans on real ingredients and good technique rather than heavy seasoning blends, making it an easy fit for anyone watching their sodium intake. Finish with a few extra chives for color and dig in while everything's still warm.

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Ingredients

4 servings

For the potatoes

4 medium russet potatoes (about 8 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 tbsp olive oil
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the yogurt-herb topping

¾ cup plain low-fat yogurt
2 tbsp fresh chives, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh dill, finely chopped
½ tsp fresh ginger, finely grated
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with foil.
2
Rub each potato all over with the olive oil and sprinkle with the 1/2 tsp kosher salt. Pierce each potato 8–10 times with a fork, then place directly on the prepared baking sheet.

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