Stuffed Potatoes - Healthier. Happier. Queensland.

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Baked Potato
  • 4 large potatoes, washed
  • 425g can baked beans, reduced salt
  • 1 large tomato, chopped
  • 1 small green capsicum, chopped
  • ½ cup grated low-fat cheddar cheese
    Garden Salad
  • 2 cup of butter lettuce leaves
  • 1 medium Lebanese Cucumber, sliced
  • 125g (1/2 punnet) Cherry tomatoes, sliced in half
  • 1/2 medium Red onion, sliced thinly
  1. Pierce potatoes several times with a skewer or fork.
  2. Microwave on high for 12 minutes. Allow to stand for 5 mins.
  3. Place baked beans, tomato and capsicum in a microwave safe bowl, cook on high 1 minute, stir, then cook a further minute or until heated through.
  4. Cut potatoes in half. Scoop out a spoonful of the cooked flesh.
  5. Pile bean mixture back into potato skins.
  6. Top with grated cheese.
  7. Reheat in microwave for 3 minutes.
  8. Serve with a garden salad on side.

Storage Suggestions

Can be kept in refrigerator for up to 3 days. Potato and cooked vegetables may be frozen for up to 3 months.

Equipment List

  • Skewer
  • Microwave safe bowls
  • Chopping board
  • Large knife



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

Nutrition Information


594g Quantity per serving Quantity per 100g
Energy 1413kJ 238kJ
Protein 16.0g 2.7g
Fat, total 5.1g 0.9g
— Saturated 3.0g 0.5g
Carbohydrate 46.6g 7.9g
— Sugars 11.4g 1.9g
Fibre 11.8g 2.0g
Sodium 401mg 68mg