Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.
From our Popular Recipe results for Baked Potato In Oven
Recently Viewed
Low Fat Baked Potatoes with Red Pepper and Cheddar Topping Recipe
Baked Stuffed Potatoes Recipe
Low Fat Twice-Baked Stuffed Potatoes Recipe
Low Fat Potato Skins with Black Beans and Salsa Recipe
Instant Pot Baked Potatoes with Crispy Skins Pressure Cooker Recipe
Baked Stuffed Potatoes
Baked Stuffed Potatoes
Ingredients
Makes 1 Or 2 Servings
- 1 medium-large russet potato (¾ pound)
- 1 tablespoon olive oil
- ½ cup minced red or yellow onion
- ¼ teaspoon minced garlic (half a small clove)
- 1 ounce (about 1 cup, lightly packed) fresh baby spinach, finely chopped
- ¼ cup sour cream
- 2 tablespoons minced scallion (green tops only)
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons grated sharp cheddar cheese
Method
- Adjust the oven rack to the center position and preheat the oven to 400°f
- Scrub the potato under running water and pat it dry with paper towels or a clean dish towel
- Place the potato directly on the oven rack
- Let it bake for 50 minutes to an hour, or until the outside becomes crisp and the inside is tender when you pierce it with a sharp knife
- While the potato is baking, place a small (6-inch or so) skillet over medium heat
- After about a minute, add the olive oil and swirl to coat the pan
- Add the onion, turn the heat down, and cook over low heat, stirring occasionally, for about 15 minutes, or until the onion becomes deep golden brown and very soft
- Stir in the garlic, remove the pan from the heat, and set it aside until the potato is ready
- Remove the potato from the oven and when it’s just cool enough to handle, slit it in half lengthwise
- Use a soup spoon to scoop the flesh into a medium bowl, being careful to leave the potato skin intact and boat-like
- Mash and lightly fluff the potato flesh with a fork
- Place the empty skins on a baking tray lined with foil
- Heat the broiler to high
- Add the onion mixture to the mashed potato, being sure to scrape in every last bit of the olive oil and delicious tidbits from the pan
- Add the spinach, sour cream, scallion, salt, and pepper, mixing lightly with the fork until everything is thoroughly combined
- Divide the mixture evenly between the two empty potato skins, mounding it slightly
- Sprinkle the cheese over the tops, patting it gently into place so it won’t fall off
- Broil a few inches from the heat source for 2 to 3 minutes, or until the cheese melts and is lightly golden
- Serve right away
