10 Mind-Blowing Baked Potato Recipes (2024)

Foodie alert: the baked potato is hot. Surveys from the research firm Technomic find that unfussy foods like the humble spud are becoming more and more popular in restaurants. But if you think baked potatoes are boring, you haven't met these. Behold, baked potato recipes in all their healthy topping glory!

All recipes by Amie Valpone, TheHealthyApple.com

This is one locked and loaded (with fiber, that is) baked potato. Buy whole grain orzo to get even more fiber in each bite.

SERVES 2

2 lg white potatoes
1 c baby spinach
1 c cooked orzo pasta
2 Tbsp balsamic vinegar
2 Tbsp crumbled feta
4 kalamata olives, thinly sliced
¼ small red onion, thinly sliced
1 tsp extra virgin olive oil
¼ tsp sea salt
¼ tsp black pepper

1. HEAToven to 350°F.
2. PIERCE holes, using fork, in potatoes, then rub with oil. Sprinkle with salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside 5 minutes to cool.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with orzo mixture. Serve warm.

NUTRITION (per serving) 510 cal, 15 g pro, 98 g carb, 6 g fiber, 7 g sugars, 7 g fat, 2 g sat fat, 450 mg sodium

Who needs sour cream? You'll get a dollop of protein with Greek yogurt, plus a ton of antioxidants from the fresh, crunchy veggies and spices.

SERVES 2

2 lg white potatoes
1 c cooked couscous
4 Tbsp dried cranberries
2 Tbsp plain Greek yogurt
1 Tbsp fresh lemon juice
1 tsp extra virgin olive oil
¼ tsp curry powder
1 lg scallion, thinly sliced
1 stalk celery, thinly sliced
¼ tsp sea salt
¼ tsp black pepper

1. HEAT oven to 350°F.
2. PIERCEholes in potatoes using fork, then rub with olive oil. Sprinkle with sea salt and place directly on top oven rack. Bake until tender, 45 to 55. Remove from oven; set aside 5 minutes to cool.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with couscous mixture. Serve warm.

NUTRITION (per serving) 470 cal, 13 g pro, 100 g carb, 7 g fiber, 13 g sugars, 3 g fat, 0 g sat fat, 240 mg sodium

Flax oil’s the secret here—it infuses your tater with healthy omega-3s that combat inflammation.

SERVES 2

2 lg white potatoes
2 c chopped kale
3 Tbsp honey roasted peanuts
1 Tbsp finely chopped fresh thyme
2 tsp lemon juice
1 tsp Barlean's organic flax oil
1 lg cooked beet, thinly sliced
¼ tsp sea salt
¼ tsp freshly ground pepper

1. HEAToven to 350°F.
2. PIERCEholes in potatoes with fork, then rub with olive oil. Sprinkle with salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside 5 minutes to cool.
3. COMBINEremaining ingredients in large bowl; gently toss to ensure kale is coated with oil and lemon juice.
4. SPLITopen cooked potatoes and top with kale mixture. Serve warm.

NUTRITION (per serving) 440 cal, 15 g pro, 79 g carb, 8 g fiber, 5 g sugars, 10 g fat, 1.5 g sat fat, 300 mg sodium

Fresh herbs add amazing flavor and are naturally sweet. And forget fried onions: Ground flaxseedis the perfect crunchy topping for any potato, and they’re full of omega-3s.

SERVES 2

2 lg white potatoes
1 c cooked couscous
2 tsp Barlean's organic flaxseed
1 Tbsp finely chopped fresh cilantro
1 Tbsp fresh finely chopped dill
1 tsp extra virgin olive oil
1 tsp fresh lemon juice
1 sm tomato, diced
½ sm cucumber, diced
¼ tsp sea salt
¼ tsp black pepper

1. HEAToven to 350°F.
2. PIERCEholes in potatoes using fork, then rub with olive oil. Sprinkle with salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside 5 minutes to cool.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with couscous mixture. Serve warm.

NUTRITION (per serving) 430 cal, 12 g pro, 90 g carb, 8 g fiber, 5 g sugars, 4.5 g fat, 0.5 g sat fat, 220 mg sodium

Hot potato! This one feeds your good gut bacteria with fiber-packed pecans and probiotic-poppin’ kimchi.

SERVES 2

2 lg white potatoes
1 c kimchi (or shredded cabbage)
3 Tbsp chopped pecans
2 Tbsp crumbled blue cheese
1 tsp extra virgin olive oil
1 tsp red wine vinegar
¼ tsp sea salt
¼tsp black pepper

1. HEAToven to 350°F.
2. PIERCEholes in potatoes using fork, then rub with olive oil. Sprinkle with salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside 5 minutes to cool.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with blue cheese mixture. Serve warm.

NUTRITION (per serving) 420 cal, 11 g pro, 70 g carb, 7 g fiber, 4 g sugars, 12 g fat, 2.5 g sat fat, 340 mg sodium

Is this not the prettiest spud you've ever seen? It's a flavor powerhouse and incredibly beautiful to serve; the purple color from the cabbage—hello, anthocyanins—is stunning with a drizzle of balsamic vinegar.

SERVES 2

2 lg white potatoes
1 c shredded purple cabbage
½ c white beans
½ c black beans
1 tsp balsamic vinegar
1 tsp extra virgin olive oil
1 tsp lime juice
¼ tsp ground cumin
¼ tsp sea salt
¼ tsp freshly ground pepper

1. HEAToven to 350°F.
2. PIERCEholes in potatoes using fork, then rub with olive oil. Sprinkle with sea salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside 5 minutes to cool.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with cabbage mixture. Serve warm.

NUTRITION (per serving) 450 cal, 17 g pro, 91 g carb, 12 g fiber, 4 g sugars, 3 g fat, 0.5 g sat fat, 230 mg sodium

Black rice is filled with fiber, antioxidants, and tons of flavor. It's an incredible alternative to white (which has hardly any nutrients). You can make a large pot and save the leftovers for a salad during the week, too.

SERVES 2

2 lg white potatoes
1 c cooked black rice
1 c baby spinach
1 tsp Barlean's organic flax oil
1 tsp dried parsley
1 tsp fresh lemon juice
6 jarred peppadew peppers
¼ tsp sea salt
¼ tsp black pepper

1. HEAToven to 350°F.
2. PIERCEholes in the potatoes using fork, then rub with olive oil. Sprinkle with salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside 5 minutes to cool.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with black rice mixture. Serve warm.

NUTRITION (per serving) 530 cal, 13 g pro, 114 g carb, 9 g fiber, 11 g sugars, 4.5 g fat, 1 g sat fat, 310 mg sodium

There's nothing like a fresh green salad tossed into a baked potato. Add goat cheese for a twist: It’s tolerated better than cow’s milk by some lactose-intolerant individuals and is a great source of calcium and protein.

SERVES 2

2 lg white potatoes
1 c mixed salad greens
¼ c finely chopped fresh basil
3 Tbsp goat cheese
2 Tbsp whole pecans
2 Tbsp balsamic vinegar
1 tsp extra virgin olive oil
¼ tsp chili powder
1 lg scallion, thinly sliced
¼ tsp sea salt
¼ tsp freshly ground pepper

1. HEAToven to 350°F.
2. PIERCEholes in potatoes using fork, then rub with olive oil. Sprinkle with salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside to cool 5 minutes.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with goat cheese mixture. Serve warm.

NUTRITION (per serving) 410 cal, 11 g pro, 74 g carb, 7 g fiber, 7 g sugars, 10 g fat, 2.5 g sat fat, 500 mg sodium

The new steak and potatoes? Fruit and potatoes. Mangos are brimming with vitamin A—roast them a bit, and the flavors come alive.

SERVES 2

2 lg white potatoes
1 can (15 oz)black beans, rinsed and drained
¾ c cooked brown rice
¼ c chopped red onion
1 Tbsp finely chopped fresh cilantro
2 tsp Sriracha sauce (or hot sauce)
1 tsp extra virgin olive oil
Pinch of red-pepper flakes
1 lg ripe mango, diced
¼ tsp sea salt
¼ tsp freshly ground pepper

1. HEAToven to 350°F.
2. PIERCEholes in potatoes using fork, then rub with olive oil. Sprinkle with salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside to cool 5 minutes.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with brown rice mixture. Serve warm.

NUTRITION (per serving) 610 cal, 19 g pro, 137 g carb, 18 g fiber, 27 g sugars, 4 g fat, 0.5 g sat fat, 730 mg sodium

Pomegranates have a long track record of heart excellence, and this winning combo with fresh mint and sweet peppers will make caring for your heart a pleasure.

SERVES 2

2 lg white potatoes
1 c cooked brown rice
4 Tbsp pomegranate arils
1 tsp apple cider vinegar
1 tsp extra virgin olive oil
1 tsp finely chopped fresh mint
1 green bell pepper, diced
1 yellow bell pepper, diced
¼ tsp sea salt
¼ tsp freshly ground pepper

1. HEAToven to 350°F.
2. PIERCEholes in potatoes using fork, then rub with olive oil. Sprinkle with salt and place directly on top oven rack. Bake until tender, 45 to 55 minutes. Remove from oven; set aside 5 minutes to cool.
3. COMBINEremaining ingredients in large bowl; gently toss.
4. SPLITopen cooked potatoes and top with brown rice mixture. Serve warm.

NUTRITION (per serving) 480 cal, 12 g pro, 101 g carb, 10 g fiber, 10 g sugars, 4 g fat, 0.5 g sat fat, 220 mg sodium

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