Skewer the potaotes, rub with olive oil and ground sea salt. Roast in the oven for an hour at 350, rotate after 1/2 hour. Daisy light sour cream and chopped chives or scallions. Sea salt and freshly ground black pepper,.

I've been using Smart Balance. It's a "spread", but the closest to butter I've tasted (and I've tried them all!)

My neighbor who was big in nutrition at Kaiser recommended it.

It does have some fat, but no cholesterol. Works good for cooking and baking too!

Fat free sour cream, home grown chives and lots of pepper. Oh, and Mrs Dash instead of salt.

Greek yogurt and hot chilli sauce (the thick kind, not the Tabasco type).

Here's a dressing you can add to your potatoes, if you want to remove the peeling and cut them into pieces:

1/4 cup Chicken Broth
2 tsp. Champagne Vinegar
1/2 tsp. Granulated Sugar
1/2 bunch Chopped Chives
Salt and freshly ground White Pepper

Combine broth, vinegar, sugar, chives and seasoning to taste. While still warm, peel skins from potatoes with the back of a pairing knife. (Not only is it easier to rub the skins while the potatoes are still warm, it is also important to combine the marinade or “dressing” with the potatoes while the potatoes are warm as they will better absorb the flavors). Pare and slice potatoes into 1/6 inch thick pieces. Place potatoes in a bowl and pour dressing over, stirring gently. Allow flavors and liquid to “draw” for at least 1/2 hour.

This dressing is enough for one pound of potatoes.

You can also put tzatziki on baked potatoes, for a Greek flavor. I generally put fresh dill and garlic in mine.

Try salsa on potatoes.

Another vote for yogurt.

I also like chili and a dollop of greek yogurt or a bit of cole slaw, but that makes it a meal and not a side dish. I also like a drizzle of homemade honey mustard dressing, just stir some mustard into some yogurt, add honey to taste. I put that on a lot of things.

Ashley puts A-1 Steak sauce on hers, Elery uses Sriracha or kimchi, or both. I've also been known recently to use a couple of sprays of that "I Can't Believe It's Not Butter" in the spray bottle. I most certainly CAN believe it is not butter, but that's beside the point. It's tolerable, mostly. Like you, I love butter, and there's nothing else really like it.

Annie

I love Nancy's Organic Lowfat (1%) cottage cheese (it is the best cottage cheese I've ever tasted - like what it used to taste like when I was a kid) on baked potatoes. Add some salsa sometimes - yum!

I second the recommendation of Smart Balance. There are several different kinds - I buy the Organic. It tastes GOOD, believe it or not and I'm a total non-margarine fan. They have a low sodium, too, but I've never tried it. Here are all the different kinds they make:

https://www.smartbalance.com/products/buttery-spreads

Another says yogurt....And frankly, it's not necessary to put a lot of butter on a potato to get the good taste of butter....try just a little butter and some lemon juice.

A tasty topping is really low fat creme fraiche mixed with a little tomato powder or puree and a hint of chilli. Good with some red meat.

I don't make baked potatoes all that often, so I use the butter.

I had better luck with my HDL/LDL ratio and triglycerides by ditching the potatoes rather than the butter.

I do like tzatziki with potatoes, though.

Thanks everyone. Salt is out because of BP problems and I've never liked the taste of yogurt, but lots of other great suggestions.

As mentioned already, salsa is really good on baked potatoes.

Maybe cottage cheese & little milk & green onions or chives or finely diced green pepper? Baked potatoes can be rather dry so I have to have something to moisten them up (usually too much butter!).

I've seen people putting baked beans on baked potatoes. I've never tried it. I like too much butter,too much cheese and too much salt. So I rarely eat them.

Great,now I want one.

Greek yoghurt and sometimes a bit of a sweet/sour salad dressing for a bit more moisture. No butter. And for me, it's an entire meal, too.

Smashed baked potato with a double ladle of thick home made 'chicken noodle soup' gravy. It's a MW thing, like ham balls...

After a heart attack in November I am supposed to be cutting down on salt as well. There are some great salt-free mixes I've been using like Cavender's Greek Seasoning. Several of the Mrs. Dash are salt-free. They make you not miss the salt so much. I also use a butter substitute that is pretty good and heart-healthy. It's made from Canola oil.

For salt-free, I like Trader Joe's 21 Seasoning Salute, which works better for me as a salt substitute than Mrs Dash.

I would re-visit greek yogurts. So many are not so good but a few are outstanding.

Adding your own spices can really transform it into something spectacular. Chives, onion flake, garlic flake, lemon peel powder, mustards, seed and/or powder, turmeric, horseradish, etc...favorite herbs, fresh and dried. Add psylium husk, chia, chick peas, lentils, etc, Bob'sRedMill nutritional yeast...

Be careful of 'no salt' commercial blends. You might just be replacing salt with something even worse for you. Potassium chloride, msg, citric acid etc. First few ingredients are cheap fillers. That tangy burning sensation on chip snacks. PC is activated by moisture. -remembering that childhood burning in the corners of my mouth.

The TraderJoes is pure spice but the first ingredient is onion flake. Less than 10 buck a pound. Most pure spice blends are costing you 30-50 bucks a pound.

Why would you buy a bag of potassium chloride, corn starch, msg, citric acid, sugar....add it all to a bowl and add some dried herbs. yuck. Won't kill you but why would anyone do that.