A fluffy baked russet potato can become a meal with a warm topping and a few finishing touches. These four recipes use broccoli and cheddar, black beans and corn, creamy mushrooms, or cottage cheese and chives. Each one starts with the same oven-baked potato method, written out so you can make any recipe on its own.
Times are approximate and will vary with your equipment and ingredient size.
Broccoli Cheddar Baked Potatoes
Tender broccoli and melted cheddar turn a crisp-skinned baked potato into a simple, comforting meal.
Yield: 2 servings · Prep: 10 minutes · Cook: 65 minutes
Ingredients
- 2 medium russet potatoes (about 8–10 oz each)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 pinch black pepper
- 2 cups small broccoli florets
- 1/2 cup shredded cheddar
- 2 tablespoons butter
Instructions
- Heat the oven to 425°F. Scrub the potatoes, dry well, and prick each several times with a fork. Rub with the olive oil, salt, and pepper.
- Bake directly on the rack for 50–65 minutes, until a knife slides easily into the center. Larger potatoes may need longer.
- During the final 10 minutes, steam the broccoli over simmering water for 4–5 minutes until tender; drain well.
- Split the potatoes lengthwise and fluff the flesh with a fork. Divide the butter, broccoli, and cheddar between them. Return to the oven on a tray for 3–5 minutes until the cheese melts.
Southwest Black Bean Baked Potatoes
Black beans, corn, and smoky paprika make a colorful topping for fluffy baked potatoes, finished with cool avocado.
Yield: 2 servings · Prep: 10 minutes · Cook: 65 minutes
Ingredients
- 2 medium russet potatoes (about 8–10 oz each)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 pinch black pepper
- 1 cup canned black beans, drained and rinsed
- 1/2 cup frozen corn
- 1 teaspoon additional olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 2 tablespoons water
- 1/2 avocado, diced
- 1/4 cup salsa
- 1 tablespoon lime juice
Instructions
- Heat the oven to 425°F. Scrub the potatoes, dry well, and prick each several times with a fork. Rub with the olive oil, salt, and pepper.
- Bake directly on the rack for 50–65 minutes, until a knife slides easily into the center. Larger potatoes may need longer.
- Heat the additional teaspoon oil in a small skillet. Add the beans, corn, paprika, cumin, and water. Cook for 5–7 minutes, stirring, until hot throughout.
- Split and fluff the baked potatoes. Spoon over the bean mixture, then add avocado, salsa, and lime juice. Serve immediately.
Creamy Mushroom Baked Potatoes
Browned mushrooms in a light cream-cheese sauce bring a savory topping to soft baked potatoes.
Yield: 2 servings · Prep: 10 minutes · Cook: 65 minutes
Ingredients
- 2 medium russet potatoes (about 8–10 oz each)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 pinch black pepper
- 8 oz mushrooms, sliced
- 1 tablespoon butter
- 1 small garlic clove, minced
- 2 oz cream cheese, softened
- 1/4 cup milk
- 1 tablespoon chopped parsley
Instructions
- Heat the oven to 425°F. Scrub the potatoes, dry well, and prick each several times with a fork. Rub with the olive oil, salt, and pepper.
- Bake directly on the rack for 50–65 minutes, until a knife slides easily into the center. Larger potatoes may need longer.
- Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes until browned and their released liquid evaporates. Add the garlic and cook for 30 seconds.
- Reduce the heat to low. Stir in the cream cheese and milk until a smooth sauce coats the mushrooms; do not boil hard.
- Split and fluff the potatoes, spoon over the mushroom sauce, and finish with parsley.
Cottage Cheese Chive Baked Potatoes
Cool cottage cheese and fresh chives contrast with the warm potato, while a little butter adds richness.
Yield: 2 servings · Prep: 10 minutes · Cook: 65 minutes
Ingredients
- 2 medium russet potatoes (about 8–10 oz each)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 pinch black pepper
- 1 cup cottage cheese
- 2 tablespoons chopped chives
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
Instructions
- Heat the oven to 425°F. Scrub the potatoes, dry well, and prick each several times with a fork. Rub with the olive oil, salt, and pepper.
- Bake directly on the rack for 50–65 minutes, until a knife slides easily into the center. Larger potatoes may need longer.
- Stir the cottage cheese, chives, and garlic powder together. Keep refrigerated until the potatoes are ready.
- Split the warm potatoes and fluff the flesh with the butter. Divide the cottage cheese mixture between them and serve right away.
Tips for making these recipes
Choose potatoes of similar size so they finish together. Bake directly on the oven rack for a crisp skin; set a tray on the rack below to catch drips. Cooking time depends on potato size, so check that a knife slides into the center easily.
Save your favorite image to Pinterest so you can find this collection again.
