Mix and match baked potato toppings for the best easy dinner: a Loaded Baked Potato! It’s customizable to any baked chopped sweet potato and eater.
It’s customizable to any diet and eater. The type of potatoes to use The best potatoes for a baked potato? Russet potatoes are the type you’ll generally find for a baked potato. They’re called starchy potatoes and come out with a fluffy texture when baked. Contrast that with waxy potatoes like Yukon gold, red potatoes, or fingerling potatoes: these are best for roasting and mashing.
Sweet potatoes are also a great choice! They have slightly more fiber and different vitamins, as well as a beautifully sweet flavor. Interestingly, they’re very similar in nutrition to the russet potato. Read more about the nutritional differences at Sweet Potato vs White Potato. Classic: Make a classic whole baked potato! Rub the skin with olive oil and prick it with a fork. 20 minutes at 425 degrees Fahrenheit.
Quick baked method: Make a quick baked potato! Cut the potatoes in half and rub with olive oil prick with a fork. Place on a baking sheet and bake at 450 degrees for 25 to 35 minutes, until tender. Mash the tops lightly with a fork before serving. Grilled: Go to grilled baked potato for instructions. Sweet potato: Make a baked sweet potato instead!
Go to stuffed sweet potato for stuffing ideas. The best part about a loaded baked potato bar? There are options for many diets! A loaded baked potato is naturally gluten free. Depending on the toppings, it also works for vegetarian, vegan, pescatarian and omnivore diets.
Of the toppings above, we highly recommend the Vegan Queso as a cheesy vegan topping. The Walnut Taco Meat is also a stellar meat substitute. Set out the toppings in bowls as a baked potato bar. More healthy dinner ideas Looking for more easy healthy dinner ideas?
Vegetarian, vegan, plant-based, dairy-free, and gluten-free. Preheat: Preheat the oven to 425 degrees Fahrenheit. Alternatively, you can use our Quick Baked Potato or Baked Sweet Potato methods. Bake the potatoes: Scrub the potatoes and pierce them all over with a fork.
Rub each potato with olive oil. Bake 20 minutes and flip with tongs. Bake additional 25 minutes and check for tenderness with a fork. The fork should easily pierce the potato to the center. If not tender, continue baking, up to 15 minutes more depending on size of the potato.
Prep the toppings: Meanwhile, drain and rinse the black beans and mix them with the kosher salt. Serve: When the potatoes are done, open the tops with a fork and top with the pico de gallo, seasoned black beans, corn, guacamole, cheddar cheese, cilantro and sour cream. Or follow the notes above of your choosing. Authors of recipes you’ll want to make again and again. Display a Gravatar image next to my comments.