Grown-Up Baked Potatoes
Print Recipe
When was the last time you had a baked potato? Can you even remember how delicious and satisfying is was? A good baked potato is a serious no-brainer. But forget loading it up with the typical (and heavy) sour cream and chives. We’ve got three suggestions for toppings that will make your spud entrée-worthy and sophisticated to boot. Pick one or make all three.
Ingredients
4 large Russet potatoes
Olive oil
Kosher salt
Creamy Mushroom
2 tablespoons olive oil
1 bunch spring onions, thinly sliced
1 pint cremini mushrooms, thinly sliced
2 garlic cloves, minced
2 teaspoons freshly chopped rosemary
Kosher salt
Freshly ground black pepper
Greek yogurt
Spicy Brussels Sprouts
1 tablespoon sesame oil
2 cups Brussels sprouts leaves
½ teaspoon garlic powder
1 teaspoon sriracha
Kosher salt
Freshly ground black pepper
Sesame seeds
Balsamic Caramelized Onion
3 tablespoons olive oil
1 large sweet onion, thinly sliced
Kosher salt
Freshly ground black pepper
1 tablespoon balsamic vinegar
Directions
1. Preheat the oven to 350°. Place a baking sheet on the bottom rack of the oven.
2. Use a fork to pierce the potatoes several times all over (this releases steam while they bake). Rub the potatoes lightly with olive oil, season with salt, and place directly on the top rack of the oven. Bake until tender, 45 minutes to 1 hour.
3. Make the Mushroom Topping: In a medium skillet, warm the olive oil over medium heat. Add the spring onions and cook until translucent, 2 to 3 minutes. Add the mushrooms and cook until well browned, 4 to 5 minutes more. Add the garlic and rosemary, and cook until fragrant, 1 minute. Season with salt and pepper. To serve, split open a potato and top generously with mushrooms and a dollop of Greek yogurt.
4. Make the Brussels Sprouts Topping: In a medium skillet, warm the sesame oil over medium heat. Add the Brussels sprouts leaves and cook until they start to become tender, 3 to 4 minutes. Add the garlic powder and sriracha, and cook 1 to 2 minutes more. Season with salt and pepper. To serve, split open a potato and top generously with Brussels sprouts leaves and a sprinkling of sesame seeds.
5. Make the Caramelized Onion Topping: In a medium skillet, warm the olive oil over medium heat. Add the onion and cook until it starts to become tender, 4 to 5 minutes. Reduce the heat to low and continue to cook until the onion is golden brown and caramelized. Season with salt and pepper, then stir in the balsamic vinegar. To serve, split open a potato and top with caramelized onion and another drizzle of balsamic vinegar.
336 calories
5g fat
67g carbs
8g protein
2g sugars
Creamy Mushroom
80 calories
7g fat
4g carbs
2g protein
1g sugars
Spicy Brussels Sprouts
51 calories
4g fat
4g carbs
2g protein
1g sugars
Balsamic Caramelized Onion
127 calories
10g fat
9g carbs
1g protein
6g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.