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Baked Potato
  • 4 medium sized potatoes (allowing at least one per person)
  • A little oil for brushing

Topping suggestions

  • Sliced avocado and lemon juice
  • Baked beans
  • Chopped tomatoes and olives
  • Salsa*
  • Roasted eggplant strips
  • Roasted capsicum strips
  • Sliced and sautéed mushrooms
  • Ratatouille
  • Chilli con carne
  • Lean ham and pineapple
  • Creamed corn and tuna


  • 3/4 cup yoghurt
  • 3/4 cup ricotta cheese
  • 1 teaspoon chives, chopped
  1. Preheat oven to 220˚C. Scrub potatoes and brush skins lightly with oil to ensure a dry crisp surface.
  2. Bake on a tray for 40-60 minutes depending on size, until cooked.
  3. Slice potato in half.
  4. Spread with a spoonful of dressing and spoon over desired toppings.


  • For an alternative way of serving, make a cross on top of potato with a knife. Press from the base to open up potato. Top as above.
  • Wrap potatoes in foil squares for soft melting skins.
  • Open foil and fold down to fill with toppings. Serve hot in foil.
  • These categories are only for the potato and does not include the suggested fillings

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Pastry brush
  • Oven tray
  • Knife
  • Spoon
  • Small bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

208g Quantity per serving Quantity per 100g
Energy 796 kJ 382 kJ
Protein 9 g 4 g
Fat, total 7 g 3 g
— Saturated 3 g 2 g
Carbohydrate 21 g 10 g
— Sugars 4 g 2 g
Fibre 3 g 1 g
Sodium 145 mg 70 mg