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The Fully Loaded Baked Potato

loaded baked potato, idaho potatoes, meatless monday

When I say “loaded baked potato” probably the first image that comes to mind is a piping hot, fluffy Idaho russet potato loaded with butter, bacon bits, sprinkled with chives and topped with a dollop of sour cream and maybe a handful of shredded cheddar cheese for good measure. Sooo good, but sooo bad at the same time! And I’m as guilty as the next person for indulging in one alongside a juicy ribeye or sticky BBQ’d ribs. Nowadays, I’m much more health conscious and enjoying potatoes in a whole different light.

I feel bad for the potato and the fate that has befallen it: the poor spud has been beaten up for being a carb and highly caloric, yet this reputation is by no fault of its own (a medium-sized potato has only 110 calories), but rather the sum of the parts being heaped on top of it. Besides being low in calories, a potato is also very nutritious – high in Vitamin C, and B6, Potassium, fiber, and simple and complex carbohydrates necessary to energize our minds and bodies. The potato is extremely versatile and, believe it or not, can be delicious without all that added fat. The best thing about potatoes is their versatility – you can eat them for breakfast, lunch, or dinner and there are a gazillion ways to prepare them. With no fat or cholesterol, potatoes are also heart healthy and have been certified by the American Heart Association as a heart healthy food. An added bonus, is they’re naturally gluten free and one of the most inexpensive foods you can buy.

baked potato, healthy baked potato, idaho potatos

I don’t know many people who don’t like potatoes, do you? Don could eat them every day, so we’re glad that they’re heart healthy and not another food he has to be careful about, the challenge is preparing them in a way that accentuates the positives vs. canceling them out. I’ve been on a mission to create a meal plan which I’m calling,  ”A Spud A Day Keeps The Doctor Away”: a week’s worth of nutritious, vegetarian weekday dinners that fit in with our busy schedules, are relatively quick & easy to prepare, and include  ingredients that are widely available. Why vegetarian? Many households, ours included, are trying to eat healthier and live more sustainably by cutting out meat one day a week. That’s what the Meatless Monday campaign is all about. Obviously, if there’s someone who must have their animal protein to be satisfied, it can always be added or served alongside.

Today’s Spud of the Day is the Fully Loaded Baked Potato. Overflowing with the vibrant colors, flavors and textures of  leeks, gai lan, red pepper, and roasted cauliflower, it makes a perfect nutritious weeknight meal with minimal prepping and cooking. It’s been one of my go-to Meatless Monday dishes for the past two years because Monday’s are notoriously hectic and you can substitute whatever vegetables you like so it’s a wonderful vehicle for emptying the crisper drawer of veggies that need to be used.

The Fully Loaded Baked Potato

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Yield: 4 servings

The Fully Loaded Baked Potato

Overflowing with the vibrant colors, flavors and textures of leeks, gai lan, red pepper, and roasted cauliflower, this nutritious loaded potato makes a perfect Meatless Monday or busy weeknight meal.

Ingredients

  • 4 large Idaho® potatoes (about 8 ounces)
  • 1 large leek, chopped (about 2 cups)
  • 6 stalks gai lan, stems and leaves coarsely chopped (kale, spinach, beet greens, or chard can be substituted)
  • 1 head cauliflower, cut into small florets
  • 1 red pepper, seeded, cored, and chopped
  • 1 garlic clove, crushed1 teaspoon fresh lemon juice
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil, divided use
  • 1 1/2 teaspoon Mrs. Dash's Zesty Lime
  • Condiments: Gomaiso (Black and Tan Sesame seeds with Sea Salt), Butter and Sour Cream, or Earth Balance and/or Olive Oil and pureed Silken Tofu for vegan.

Instructions

  1. Preheat oven to 375 degrees F.
  2. Wash and scrub potatoes. Pierce in three places with a grill fork or knife. Place in oven and bake for about an hour and 15 minutes, depending on size. It's not necessary to oil the potatoes or wrap them in foil unless you want to the skins to remain soft instead of a little crunchy.
  3. Wash and prepare all the vegetables. Mix 2 tablespoons olive oil, Mrs. Dash's seasoning, and garlic in a small bowl. Place the cauliflower floret on a baking sheet and drizzle the oil mixture all over, use your clean hands to move the florets around and make sure they're coated with oil. Put the baking pan with the cauliflower in the oven when there is about a half hour of baking time remaining.
  4. Remove the cauliflower after 30 minutes of baking. Cover with tin foil to keep warm. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the leeks, gai lan stems, and red pepper to the pan. Cook for 5 minutes. Then add the gai lan leaves and cook for about 3 minutes more. Remove from heat. Drizzle with lemon juice.
  5. After an hour, test the potatoes for doneness - they should be semi-soft, if they feel too firm they need more baking time.
  6. To serve the potatoes, cut a zig zag in the top and squeeze the potato by the ends to open up, fluff the insides with a fork. Have the sautéed vegetables and cauliflower in serving dishes and let everyone dress their own potatoes.
http://shescookin.com/2013/04/15/the-fully-loaded-baked-potato/

 

healthy baked potato, idaho potatoes

Truthfully, besides a fully loaded potato, when I think of fully loaded I imagine a sleek automobile with all the bells and whistles, not any of the boring cars of today, but an elegant vintage car or hot muscle car with personality oozing from all its sexy lines. Hubs and I used to watch the Mecum auctions all the time, but I declared a moratorium unless we were actually going to buy one!  Which, of course, is not likely because we can’t even get the cars we currently own parked in our two-car garage. Gear heads may have caught the George Barris, Cars of the Stars book in the background, signed by George Barris himself. Known as the King of the Kustomizers, George Barris created whatever his star clients desired, from ultra glamourous to totally outrageous. He also designed the original Batmobile (recently sold at auction for a cool $4.62 million), the DeLorean in Back to the Future, and talking KITT from Nightrider. The black Corvette is one he customized for Farrah Fawcett (RIP). *sigh*

George Barris, King of the Kustomizers | ShesCookin.com

healthy baked potato, idaho potatoes, meatless monday

Disclosure: I was compensated for developing this recipe for the Idaho Potato Board, all opinions are my own.

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18 Responses to “The Fully Loaded Baked Potato”

  1. Geez Louise!
    April 15 at 7:36 am #

    I like things fully loaded… this is why I live at the gym. YUM!

    • Priscilla
      April 17 at 2:02 pm #

      haha, don’t talk to me about the gym!!

  2. Laura @ Family Spice
    April 15 at 7:50 am #

    Now that is one GORGEOUS spud! I still indulge in a baked potato for lunch periodically, carbs and all!

    • Priscilla
      April 17 at 2:04 pm #

      Thanks, Laura! A sandwich has just as many, if not more, carbs than a potato. Just sayin…. ;)

  3. Patty
    April 15 at 1:53 pm #

    Nothing more delicious than a fully loaded spud!!! Especially a healthy one loaded with yummy stuff;-)

    • Priscilla
      April 17 at 2:06 pm #

      Hi Patty – I have to agree :)

  4. Laura (Tutti Dolci)
    April 15 at 2:06 pm #

    Absolutely love this potato, the fillings you chose are perfect!

    • Priscilla
      April 17 at 2:07 pm #

      Glad you like it, Laura! Now I’ll hop over to your blog and see what’s for dessert :)

  5. Angie@Angie's Recipes
    April 15 at 8:54 pm #

    That’s a glorious stuffed potato!

  6. Jade Asian Greens
    April 16 at 6:16 pm #

    Gai lan on your spud? Brilliant! We’re going to feature this on our Facebook page and link here for your recipe and photos!

    –Your friendly Southern California farmers at Jade Asian Greens
    https://www.facebook.com/Jade.Asian.Greens

    • Priscilla
      April 17 at 2:05 pm #

      Yep, move over kale – gai lan is my new fascination!

  7. Lisa
    April 17 at 12:12 am #

    You just sold me on the potato even though I already love potatoes..that’s how great your post is! I’m more than guilty, about once a week, of indulging a butter, sour cream ‘some kind of cheese’ loaded potato. I’m so glad you posted a recipe for a healthier ‘loaded’ potato that looks and sounds even more amazing than butter, sour cream and cheese! On another note..very cool that you met the guy who designed KITT, the DeLorean and the first Batmobile! I keep forgetting Farrah passed in ’09, probably because MJ passed on the same day. So sad :(

  8. RavieNomNoms
    April 17 at 12:58 pm #

    That is one loaded baked potato!! WOW! I love the fillings, so creative!

  9. sippitysup
    April 18 at 10:09 am #

    Potatoes should get loaded. Which is a ‘loaded’ response. GREG

  10. wordsdonewrite
    April 19 at 12:00 pm #

    Look at you! Excellent PR for the potato, Priscilla! As a vegetarian, I love this. Thanks! Yay for Meatless Mondays ;-)

  11. theadoredhome (@theadoredhome)
    September 10 at 7:34 am #

    Joining you from the Meatless Monday Blog Hop! What a yummy recipe! I will be trying this for sure! I am now following you on all social media. Hope you will stop by and do the same!
    Sandra
    The Adored Home

  12. Kaitlin @ The Garden Grazer
    January 27 at 3:32 pm #

    This looks amazing!!! I LOVE potatoes and I love my veggies. Combine the two and it’s definitely a match made in heaven! :D

Trackbacks/Pingbacks

  1. Penne Pasta with Arugula Pesto, Potatoes and Seasonal Vegetables | She's Cookin' | from the heart - May 20

    [...] ways to prepare them. The proof is in the potato. In case you missed the previous recipes: the Fully Loaded Idaho® Baked Potato, Slow Cooker Idaho® Potato Tacos, Purple Idaho® Potato Pizza and, last but not least, [...]

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