I LOVE a baked potato. So decadent, so delicious. So …. unhealthy. That’s why I decided to make this healthy swap recipe! I love to use red potatoes because the skin is so delicious and gets so crispy and perfect. Here’s the real secret: Scoop out the inside of the potato, and save for another meal! You’re really stretching your dollar (and your calories)!
Kitchen hack: Bake the potatoes a few days ahead of time.
INGREDIENTS for Healthy Baked Potato
– 8 red potatoes
– 1 Tb olive oil
– Sea salt
– 1 can black beans
– 1 tub salsa
– 8 Tb shredded Mexican cheese blend
– 2 cups guacamole
– 8 broccoli spears
– Sour cream or Cashew cream for topping (recipe below)
– Fresh Cilantro
INGREDIENTS for Cashew Cream
– 1 cup raw cashew soaked overnight
– 1 cup water
– 2 Tb Nutritional yeast
– Juice of 1 lemon
– 2 clove garlic
– 2 tsp Tamari
– Sea salt to taste if needed
DIRECTIONS
– Set oven to 400 degrees
– Rub potatoes with a little olive oil and a sprinkle of sea salt.
– Bake for about 10 – 15 minutes, depending on size of potatoes. You want the skins to be crisp and the insides to be soft.
– Remove from oven and allow them to cool. This can be done the day before (or 2 days prior)
– Steam broccoli spears for a couple of minutes (you want them with a crunchy bite). Chop them up really small, especially the stalks (the idea is to kind o hide them from the kids!)
– Cut the cooked & cooled potatoes in half. Using a small teaspoon, scoop out most of the potato (leaving a thick skin).
Fill each potato skin with:
– 1 Tb black beans
– 1 Tb of chopped broccoli
– 1 Tb shredded cheese
– Place them in a really hot oven (400 – 425) for about ten minutes. The skins should crisp up and the cheese should melt.
– Remove and top with guacamole, salsa, and either a dollop of sour cream or cashew cream* and cilantro.
* This adds another healthy serving so would bring it up to 6 servings in one meal.
