Classic Baked Potatoes

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 12 mins


4 (5- to 6-ounce) Russet potatoes, scrubbed
1/4cup nonfat plain yogurt
4teaspoons healthy buttery spread
1/2teaspoon garlic or seasoned salt
Snipped fresh chives or green onion tops (optional)



  1. Broccoli Cheddar Baked Potatoes: Place 3 cups tiny broccoli flowerettes in a small bowl with 1 tablespoon water. Cover and microwave on HIGH for 2 minutes. Drain and spoon equal amounts onto each seasoned potato. Sprinkle each with 1/4 cup reduced-fat sharp Cheddar cheese and microwave on HIGH for 2 minutes more to melt cheese.
  2. Baked Pizza Potatoes: Place 16 slices turkey pepperoni on a plate and microwave on HIGH for 45 to 60 seconds to crisp. Top each seasoned potato with 1/4 cup warm pasta sauce, 1/4 cup Italian blend shredded cheese, 1 tablespoon minced green pepper and 1 tablespoon sliced green onion. Microwave on HIGH for 2 minutes to melt cheese, then, top with coarsely crumbled pepperoni slices.
  3. Spinach Alfredo Baked Potatoes:  Stir 2 cups coarsely chopped fresh spinach into 1/2 cup light Alfredo sauce. Cover and microwave on HIGH for 2 minutes. Spoon equal amounts onto each seasoned potato, then sprinkle with shredded Parmesan cheese, if desired.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 160
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 160mg
  • Potassium 651mg
  • Carbohydrate 29g
  • Fiber 2g
  • Sugars 2g
  • Protein 4g
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