These loaded baked potatoes are a wholesome and customizable dinner option that combines fluffy baked potatoes with a variety of healthy toppings like Greek yogurt, steamed veggies, and lean proteins. Perfect for a quick, satisfying, and nutrient-packed meal, they’re easy to make, endlessly versatile, and loved by the whole family.
Recipe Tips and Tricks:
- Choose the Right Potato: Russet potatoes work best for this recipe due to their fluffy interior and sturdy skin.
- Preheat for Perfection: Always preheat your oven for evenly baked potatoes with crispy skin.
- Steam the Veggies: Lightly steaming or roasting your vegetable toppings keeps them fresh and nutrient-rich.
- Serve Fresh: These potatoes are best served immediately for optimal texture and flavor.
Why You’ll Love This Recipe:
This recipe is a lifesaver for busy weeknights and a show-stopper for casual dinners. It’s healthy, affordable, and completely customizable to suit any dietary preference. The combination of warm, hearty potatoes and fresh toppings creates a satisfying meal packed with nutrients and flavor. Whether you’re cooking for one or a crowd, this recipe is always a hit.
Loaded Baked Potatoes
Healthy loaded baked potatoes topped with Greek yogurt, veggies, and lean proteins for a customizable and satisfying dinner.
Ingredients
- 4 large Russet potatoes
- 1 cup Greek yogurt
- 1 cup steamed broccoli florets
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup grilled chicken, diced
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce them several times with a fork, and place them on a baking sheet. Bake for 45 minutes or until tender when pierced with a knife.
- Prepare the Toppings: While the potatoes bake, steam the broccoli, shred the cheese, and dice the grilled chicken.
- Cut and Fluff: Once baked, slice each potato lengthwise and gently fluff the insides with a fork to create space for toppings.
- Assemble: Top each potato with Greek yogurt, a sprinkle of cheese, a handful of broccoli, and diced chicken. Add seasonings like garlic powder, paprika, salt, and pepper.
- Garnish and Serve: Finish with green onions for a fresh crunch. Serve immediately and enjoy!
Notes
Feel free to set up a "loaded potato bar" for a fun, interactive dinner where everyone customizes their own.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 411Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 36mgSodium 348mgCarbohydrates 70gFiber 9gSugar 6gProtein 27g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Potatoes: Russet potatoes are ideal for their fluffy texture and ability to hold toppings well. Choose medium to large-sized ones.
- Greek Yogurt: A tangy, protein-rich alternative to sour cream. It adds creaminess without excess calories.
- Cheese: Opt for reduced-fat cheddar or mozzarella for a gooey yet healthier option.
- Vegetables: Steamed broccoli, roasted peppers, or sautéed mushrooms work well. These add vitamins and vibrant colors.
- Proteins: Use grilled chicken, turkey bacon, or black beans for a lean protein boost.
- Seasonings: Garlic powder, smoked paprika, or chives elevate the flavor of your toppings.
Variations and Substitutions:
- Vegetarian: Skip the meat and add plant-based proteins like lentils or tofu.
- Dairy-Free: Substitute Greek yogurt and cheese with cashew cream or nutritional yeast for a creamy and cheesy flavor.
- Low-Carb: Use sweet potatoes instead of Russet for a nutrient-dense, lower-carb option.
- Kid-Friendly: Top with mini pepperoni and melted mozzarella for a pizza-inspired twist.
- Vegan: Use vegan cheese, coconut yogurt, and plenty of veggies for a fully plant-based version.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.
- Freezer: Wrap fully loaded potatoes in aluminum foil and freeze for up to 1 month. Thaw overnight before reheating.
Dish Gallery
Please share this Loaded Baked Potatoes with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Mushroom and Herb Quiche