Eat

10 Ways With Baked Potatoes

Make a comforting and filling meal using the humble spud and a variety of toppings.

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BASIC BAKED POTATOES

Prep 5 mins | Cook 55 mins | Serves 4

4 equal-sized (about 200 g each floury potatoes (such as Dutch Creams)
• 2 tbsps light olive oil

• 1 tsp salt

1. Preheat oven to 200 C/180 C fanforced. Brush potatoes with oil. Season with salt. Wrap each potato in foil. Place on an oven tray. Bake for 55 mins or until tender. Stand for 5 mins. Remove foil.

2. Using a small, sharp knife, make a cross-cut in the top of the potatoes, not going all the way through. Use hands to gently push potato to open out the cross-cut and expose potato flesh.

SEMI-DRIED TOMATO & SPINACH BAKED POTATOES

Prep 10 mins | Cook 1 hour 5 mins | Serves 4

1 quantity Basic Baked Potatoes
• 1¼ cups fresh ricotta cheese
• 60 g baby spinach leaves, chopped
• ½ cup drained sun-dried tomato strips

• ½ cup drained chopped mixed olives

1. Preheat oven to 200 C/180 C fan-forced. Make Basic Baked Potatoes as recipe directs.

2. Meanwhile, combine the ricotta and spinach in a bowl.

3. Spoon the ricotta mixture into the baked potatoes. Then, place on an oven tray. Top with tomato and olives. Bake for 10 mins or until golden brown.

SWEET CORN & BACON BAKED POTATOES

Prep 10 mins | Cook 1 hour 5 mins | Serves 4

1 quantity Basic Baked Potatoes
• 4 bacon rashers, rind removed, finely chopped
• 310 g canned sweet corn kernels, drained
• 1 cup grated cheese
• 2 tbsps chopped chives, plus extra, to serve

• ⅓ cup extra-light sour cream

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Meanwhile, cook and stir bacon in a frying pan over moderate heat for 3 mins or until browned. Drain on paper towel. Cool slightly.

3. Combine bacon, corn, cheese and chives in a bowl. Spoon mixture into baked potatoes. Place on an oven tray. Bake for 10 mins or until golden brown. Serve potatoes topped with sour cream and extra chives.
 
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BUFFALO CHICKEN BAKED POTATOES WITH MINTED YOGHURT

Prep 10 mins | Cook 55 mins | Serves 4

1 quantity Basic Baked Potatoes
• 1 cup shredded cooked chicken
• 2 tbsps barbecue sauce
• ¼ cup mild chilli sauce
• ⅔ cup Greek style natural yoghurt
• 2 tbsps finely chopped mint, plus extra small leaves, to serve

• 2 tbsps unsalted roasted peanuts, coarsely chopped

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Combine chicken, barbecue sauce and chilli sauce in a bowl. Whisk yoghurt and mint in a bowl. Spoon the chicken mixture into baked potatoes. Top with minted yoghurt. Serve sprinkled with peanuts and extra mint leaves.

CREAMY TUNA & BEAN BAKED POTATOES

Prep 10 mins | Cook 1 hour | Serves 4

1 quantity Basic Baked Potatoes
• 425 g can tuna in water, drained, flaked
• ½ cup mayonnaise
• few drops of red Tabasco sauce
• ⅓ cup finely chopped flat-leaf parsley leaves, plus extra, to serve
• 80 g green beans, thinly sliced

• 100 g cherry tomatoes, quartered

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Combine tuna, mayonnaise, Tabasco sauce and parsley in a bowl, and mix well.

3. Cook beans in a small saucepan of boiling water for 1 min or until tender. Drain, and refresh under cold water. Spoon the tuna mixture into baked potatoes. Top with the beans and tomato. Serve sprinkled with parsley.

KALE SLAW BAKED POTATOES WITH ZESTY YOGHURT

Prep 10 mins | Cook 1 hour | Serves 4

1 quantity Basic Baked Potatoes + ⅔ cup grated cheese
• 2 kale leaves, stalks removed, shredded
• 1 carrot, shredded
• ½ red onion, thinly sliced
• ¼ cup Greek-style yoghurt
• 1 tbsp lemon juice

• ½ tsp poppy seeds

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Place baked potatoes on an oven tray. Top with cheese; bake for 5 mins or until melted.

3. Combine kale, carrot and onion in a bowl. Whisk yoghurt, juice and poppy seeds in a bowl. Top baked potatoes with kale slaw. Serve drizzled with yoghurt dressing.
 
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PEPPERONI PIZZA BAKED POTATOES

Prep 10 mins | Cook 1 hour 5 mins | Serves 4

1 quantity Basic Baked Potatoes
• 1 tbsp light olive oil
• 1 onion, finely chopped
• 400 g can diced tomatoes
• 1 small green capsicum, cut into matchsticks
• 1 tsp dried oregano, plus ½ tsp extra
• 50 g pepperoni slices

• ½ cup extra light sour cream

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Meanwhile, heat oil in a frying pan over moderate heat. Add onion; cook and stir for 3 mins or until soft. Add tomatoes, half the capsicum and oregano; cook and stir for 3 mins or until capsicum is tender.

3. Place baked potatoes on an oven tray. Spoon tomato mixture into baked potatoes. Top with pepperoni. Bake for 10 mins or until golden brown. Top with sour cream and remaining capsicum. Serve sprinkled with extra oregano.

MOROCCAN LAMB BAKED POTATOES

Prep 10 mins | Cook 55 mins | Serves 4

1 quantity Basic Baked Potatoes
• 1 tbsp light olive oil
• 1 onion, finely chopped
• 2 tsps smoked paprika
• 1 tsp ground cumin
• ½ tsp dried chilli flakes, plus ½ tsp extra
• 300 g lamb mince 
• 400 g can chickpeas, rinsed
• 1 tomato, chopped
• ½ cup extra-light sour cream

• ¼ cup chopped coriander

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Meanwhile, heat oil in a frying pan over moderate heat. Add onion, paprika, cumin and chilli; cook for stir for 30 secs or until fragrant. Add mince; cook, stirring to break up lumps, for 5 mins or until browned. Stir in chickpeas and tomato.

3. Spoon lamb mixture into baked potatoes. Top with sour cream. Serve sprinkled with extra chilli flakes and coriander.

ZUCCHINI & SAUSAGE BAKED POTATOES

Prep 10 mins | Cook 1 hour | Serves 4

1 quantity Basic Baked Potatoes
• 1 tbsp light olive oil
• 300 g Italian style sausages, casing removed, rolled into small balls
• 1 zucchini, halved lengthwise, sliced
• 1 red capsicum, finely chopped
• ⅓ cup sun-dried tomato pesto

• 60 g feta, crumbled

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Meanwhile, heat oil in a frying pan over moderate heat. Cook and stir sausage for 2 mins or until browned. Add zucchini and capsicum; cook and stir for 2 mins or until tender. Stir through the pesto.

3. Spoon sausage mixture into baked potatoes; top with feta. Bake for 5 mins or until golden brown.
 
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HAWAIIAN-STYLE BAKED POTATOES

Prep 10 mins | Cook 1 hour 5 mins | Serves 4

1 quantity Basic Baked Potatoes
• 1 cup grated tasty cheese
• 1 cup diced ham
• 400 g canned pineapple pieces in natural juice, drained
• ⅓ cup coarsely chopped flat-leaf parsley leaves

• ¼ cup sweet chilli sauce

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Place baked potatoes on an oven tray. Combine cheese, ham, pineapple and parsley in a bowl. Spoon the ham mixture into baked potatoes. Bake for 10 mins or until golden brown. Serve drizzled with sweet chilli sauce.

CHEESY BROCCOLI BAKED POTATOES

Prep 10 mins | Cook 1 hour 5 mins | Serves 4

1 quantity Basic Baked Potatoes
• 20 g butter
• 1 tbsp flour
• 1 cup milk
• ¼ cup grated mozzarella cheese
• 2 tbsps shredded parmesan
• 20 g mild blue cheese, chopped
• 300 g broccoli, cut into small florets

• 2 eggs, at room temperature

1. Preheat oven to 200 C/180 C fanforced. Make Basic Baked Potatoes as recipe directs.

2. Meanwhile, melt butter in a small saucepan over moderate heat. Add flour; cook and stir for 30 secs or until thick. Gradually whisk in milk until combined; cook and stir for 3 mins or until sauce boils and thickens. Stir in mozzarella, parmesan and blue cheese until melted and smooth.

3. Cook the broccoli in a saucepan of boiling water for 1 min or until bright green. Drain; refresh under cold water. Place eggs in a small pan; cover with cold water. Bring to the boil. Boil for 5 mins. Drain; refresh under cold water. Peel. Grate. Stir broccoli and half the egg through cheese sauce.

4. Spoon broccoli mixture into baked potatoes. Place on an oven tray. Bake for 10 mins or until golden brown. Serve potatoes topped with remaining egg.

PHOTO: PABLO MARTIN/BAUERSYNDICATION.COM.AU