5 Delicious, Nutritious Baked Potato Recipes


5 Delicious, Nutritious Baked Potato Recipes

Mar 3, 2015 //

Most of us are way too used to eating potatoes in their
least healthy form – fried and drowned in a sea of ketchup. But, believe it or
not, these dirt devils have the ability to be both delicious and nutritious.
Don’t fry them – bake them!

1. Asparagus and Ham Stuffed Potatoes


Recipe from EatingWell.com


  • 4 medium russet potatoes (about 8 ounces each)
  • 1/2 bunch asparagus, trimmed and cut into 1/2-inch pieces
  • 1 cup diced ham
  • 1/2 cup reduced-fat sour cream
  • 1 cup shredded Swiss cheese, divided
  • 1/2 cup chopped fresh chives, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon white or black pepper


  1. Pierce potatoes all over with a fork. Microwave on
    medium, turning once or twice, until soft, about 20 minutes.
  2. Meanwhile, bring two inches of water to a boil in a large
    saucepan fitted with a steamer basket. Add asparagus, cover and steam until
    just tender, two to three minutes.
  3. Combine the steamed asparagus with ham, sour cream, 1/2
    cup Swiss cheese, 6 tablespoons chives, salt and pepper in a bowl. When the
    potatoes are cool enough to handle, cut off the top third, then gently scoop
    out the flesh; add to the bowl with the ham mixture and gently mash together.
  4. Place the potato shells in a microwave-safe dish and
    evenly divide the ham mixture among them. (They will be very well-stuffed.) Top
    each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on
    high until the filling is hot and the cheese is melted, two to four minutes.
    Garnish with the remaining chives.

2. Idaho Sunrise-a Breakfast

Recipe from TheVillageCook.com


  • 4 baked potatoes
  • 4 tablespoons butter
  • 4 medium eggs
  • Scallions, bacon, cheese for garnish
  • Salt and pepper to taste


  1. Slice a portion of the potato lengthwise so you’re able
    to hollow it out to make a bowl.
  2. Place 1 tablespoon of butter on each potato.
  3. Crack an egg into each potato.
  4. Sprinkle with desired toppings and seasonings.
  5. Bake in a preheated 375-degree oven for 17 to 25 minutes
    or until eggs are just set.

3. Skinny Twice-Baked Potato Bites


Recipe from BakeaholicMama.com


  • 4 baked potatoes, cooled
  • 2 tablespoons of butter substitute
  • 2 oz neufchatel cheese
  • 1 cup shredded reduced-fat cheddar cheese
  • 1/2 cup fat-free sour cream
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Skim milk (Optional if potato mixture is too dry)
  • Diced scallions or chives for garnish


  1. Cut potatoes in half lengthwise. Scrape potato out of skins
    and put into a medium mixing bowl.
  2. Mash the potato, mixing in all the remaining ingredients using only half of
    the cheddar cheese. Add salt and pepper to taste.
  3. Spoon mashed potatoes into potato skins.
  4. Top with remaining cheddar cheese.
  5. Bake at 400 for about 20 minutes or until cheese has browned on top.
  6. Allow to cool for about 15 minutes. Slice into one- to two-inch slices.
    Garnish with green onions or chives.

4. Loaded Baked Potato and Buffalo Chicken Casserole

Recipe from Healthy-Dinner-Recipes101.blogspot.com


  • 6 medium potatoes cut into cubes (skin-on)
  • 1/3 cup olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/2 tablespoon fresh ground pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 5 tablespoons hot sauce
  • 4 boneless skinless chicken breasts, cut into ½-inch cubes
  • 2 cups shredded cheese (Mexican blend, cheddar or whatever
    you have on hand will work!)
  • 1/2 package (7 strips) Maple Leaf Ready Crisp Bacon, cooked
    and crumbled
  • 1/2 cup diced green onion


  1. Preheat oven to 500 degrees Fahrenheit (yes 500!). Spray
    a 9-by-13-inch baking dish with cooking spray and set aside.
  2. In a large bowl mix together the oil, salt, pepper, garlic
    powder, paprika and hot sauce; then add the potatoes and stir to coat.
  3. Scoop (don’t pour) the potatoes into the prepared baking
    dish leaving behind as much of the sauce mixture as possible.
  4. Bake the potatoes for 50 minutes, stirring every 10 to 15
    minutes, until cooked through, crispy and browned on the outside.
  5. While the potatoes are cooking, add the diced chicken to
    the leftover sauce mix and stir to coat. Allow the chicken to marinate in the
    fridge while the potatoes bake.
  6. In a separate bowl, mix together the cheese, bacon and
    green onion and set aside.
  7. Once the potatoes are fully cooked, remove them from the
    oven and lower the temperature to 400 degrees.
  8. Top the potatoes with the raw marinated chicken, then top
    the chicken with the cheese mixture.
  9. Return the casserole to the oven and bake for 20 minutes
    or until the chicken is cooked through and the topping is melted and bubbly.
  10. Serve with extra hot sauce, ranch dressing or sour

5. Greek Salad Baked Potatoes


Recipe from FarmFreshDirect.net


  • 4 Express Bake Potatoes
  • 1 large vine-ripened tomato, seeded and diced (about 1 cup)
  • 2 tablespoons chopped onion
  • 1 tablespoon coarsely chopped black olives (about 4 olives)
  • 2 teaspoons red-wine vinegar
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground pepper to taste
  • 1/4 cup crumbled feta cheese


  1. Microwave potatoes on high 15 minutes or until the
    potatoes are tender when pierced with a fork. Use oven mitts or potholders to
    remove them from the microwave. Let cool for three minutes and then remove
  2. Combine tomato, onion, olives, vinegar, oil, oregano,
    salt and pepper in a small bowl.
  3. Spoon the mixture on top of the baked potatoes. Sprinkle
    the feta on top and serve.
Jessica Starks

Jessica Starks is a freelance writer and blogger. She is passionate about writing and sharing new, helpful information with her audience. Jessica also hopes to inspire others to strive to live healthier and happier lifestyles.

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