October 16, 2021

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Fit And Go Forward

Top tips for perfect baked potatoes


Comfort food doesn’t get much better than a baked potato. Simple, straightforward and versatile, there are lots of ideas and recipes to make them real crowd-pleasers. From healthy to indulgent, you’re sure to find a new combination here. Be inspired by our top tips.



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What we all love in a baked potato is the crisp skin and the soft, fluffy center. Pierce the skin all over with a fork, rub with oil and sea salt, then bake in a hot oven for around 1 to 1.5 hours. You can speed up the process by microwaving them on high to begin with (3 average potatoes for 8 minutes), then put them in the oven for 45 minutes to crisp up.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


Hasselback baked potatoes are relatively easy to make, look impressive and taste amazing. Cut a series of small vertical slits three-quarters of the way through each potato – take care not to cut right through. Brush with oil or melted butter and sprinkle with sea salt. Bake at 400°F (200°C). Brush regularly with oil or butter during baking, to ensure a super crisp potato.



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If you love crunchy skin and soft flesh in your spud, then you’ll be partial to twice-baked potatoes. After around an hour of baking, when the flesh is soft enough to scoop out, split the potatoes in half. Mix the flesh with grated cheese then return to the oven for 30 minutes. Top with sour cream and chives and crisp, chopped bacon.



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Hollowed-out baked sweet or white potatoes are the perfect vessels to hold eggs. Around 15 minutes before the end of cooking, remove the potatoes from the oven, then halve and scoop out some of the flesh. Crack an egg inside, top with half a cherry tomato and bake for the remaining 15 minutes. Sprinkle with sea salt and scallions.



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Looking for something more bite-sized? Rub baby potatoes in oil and salt, then bake them in their skins at 430°F (220°C) until tender, around 50 minutes. Cut a cross in each one, then gently press around the sides to open up each potato. Fill with a blue cheese and yogurt or sour cream topping, and decorate with fresh parsley or chives.



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A tasty way to use up leftover baked potatoes is to make soup. Fry chopped onion, dice the cold potatoes (out of the skins) into bite-sized chunks, and add to the pan. Season and fry for another 5 minutes. Next, add vegetable stock, bring to the boil then simmer for 30 minutes. You can then blend the soup until smooth or, for a more rustic consistency, blend briefly so there are still chunks of potato left. Top with fried bacon, scallions and grated Cheddar.



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If you’ve used the leftover potato flesh to make a warming soup, don’t ditch the skins. Cut into wedges, brush with oil and salt, and perhaps some smoked paprika, then put into a very hot oven for 15 minutes or until crisp. They make a great dipper for hummus, guacamole or a tomato salsa.



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Bake medium sweet potatoes (rubbed with oil) at 350°F (180°C) for around 45 minutes. While they’re baking, remove the stalks from washed and dried kale, tear the leaves, toss with olive oil and salt. Around 10 minutes before the end of cooking, put the kale on a baking tray in the oven to crisp up. Cut the potatoes in half, mash the flesh with butter or olive oil, and top with crumbled feta, some toasted walnuts and the crispy kale.



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Sweet potatoes make a great brunch idea. Here, the baked spuds are finished with creamy scrambled egg, fresh tomato, scallions and a sprinkling of cheese – Cheddar, Brie or feta would be good. Then just flash under the grill to melt the cheese for a minute or so. It’s another dish which doubles up as a winning supper.



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Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


If you’re looking for a lighter option and a good use for leftover chicken, just add a touch of olive oil to the potato flesh, then top with the chicken and some steamed greens, such as broccoli. Add a little grated Parmesan or a spoonful of low-fat cream cheese.



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Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


That tuna melt sandwich we all love so much? It makes a perfect filling for a baked potato. Mix tuna with mayo, a squeeze of lemon, chopped capers and gherkins, then add a pinch of cayenne or paprika. Fill the potato with the tuna mix, then top with grated cheese and return to a hot oven, until the cheese has melted.



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For a lighter option, try this idea. Mix together chopped sun-dried tomatoes, sliced peppers, toasted walnuts and some leaves, such as arugula or watercress. Lightly dress with olive oil and vinegar, put on the potato, then crumble over some feta cheese. Season well. This could be a light lunch on its own, or as a side with grilled meat or fish.



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This Turkish loaded baked potato, a typical street food dish, will keep you going all day. Mix the flesh with butter and mozzarella cheese, then top with a range of ingredients, typically pickled chilies, hot dog slices, pickled red cabbage, olives and sweetcorn. Then it’s drizzled with hot sauce and mayonnaise.



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A favorite bagel filling makes a perfect topping for a baked potato. If you’re counting calories, mix some cottage cheese with a little Greek yogurt and season well, adding chopped fresh dill or chives. Or just go the whole way with cream cheese instead. Smoked trout is a good, and less expensive option to smoked salmon. Just grind over black pepper and add a squeeze of lemon to serve.



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Definitely one for the cheese-lovers. Bake a potato then scoop out the flesh into a bowl. Mash, then add butter, grated Cheddar, crisp bacon lardons and chopped scallions. Season well and return to the skins. Add a top layer of grated cheese, then pop them under the grill until the cheese is melted and bubbling.



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For a really good veggie filling, dice an onion and cook in oil until soft. Add a crushed garlic clove, a teaspoon each of chili powder, cumin and paprika. Now add a diced yellow pepper, a can of chopped tomatoes and a can of drained, rinsed lentils. Cook for about 20 minutes until thickened, then fill baked sweet potatoes. Add some sour cream mixed with chili paste, then scatter over chopped cilantro to serve.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.



Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.


31/31 SLIDES

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