9 Ways to Stuff a Baked Potato

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Forget stuffed avocados and zucchini boats—a baked potato is the perfect way to enjoy an entire meal and eat the bowl when you’re done. (Look Ma, no dishes to wash! Or, okay, fewer dishes.)

The hardest part is waiting for the baked potatoes to cook, but that’s what Netflix binge sessions were made for. Simply scrub a few Russet potatoes, rub them with olive oil, sprinkle with salt, pierce with a fork, and bake at 350°F for 65-70 minutes, or until tender when pierced with a fork.

Once they’re cool enough to slice open without burning off your fingerprints, load them up with these toppings and experience spud nirvana.

PHOTO CREDIT: Ethan Calabrese
PHOTO CREDIT: Ethan Calabrese

1. Broccoli Cheddar
It’s a classic for a reason. Melt Velveeta cheese in 30-second intervals in the microwave, then mix with steamed broccoli florets. If Velveeta’s not your thing, try shredded cheddar instead, and heat the whole potato in the microwave for about 40 seconds to get the cheese nice and melty.

PHOTO CREDIT: Ethan Calabrese
PHOTO CREDIT: Ethan Calabrese

2. Chicken Alfredo
Who needs fettuccine when you’ve got spuds? It may sound like a bizarre pairing at first, but hey, gnocchi’s made with potatoes. Chop up rotisserie chicken, toss it in your favorite alfredo sauce (homemade or jarred) and sprinkle with shredded parmesan and parsley.

PHOTO CREDIT: Ethan Calabrese
PHOTO CREDIT: Ethan Calabrese

3. Everything Bagel
An everything bagel has officially become an anytime meal, once you trade out one set of carbs for another. Mix everything bagel seasoning—poppy seeds, sesame seeds, dried minced onion, garlic powder and a dash of salt—into cream cheese, then slather it on a fresh-from-the-oven baked potato. You won’t be disappointed.

PHOTO CREDIT: Ethan Calabrese
PHOTO CREDIT: Ethan Calabrese

Just half this recipe for Everything Bagel Dip, and you’ve got just enough filling for 4-5 baked potatoes.

4. Green Bean Casserole
Two of your favorite sides, together at last. Use up leftover green bean casserole—you know it’s even better on day two, anyway—to top each potato, then sprinkle them with French-fried onions for extra crunch.

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SOURCE: Delish, Candace Braun Davison