Baked potatoes are a classic autumn/winter comfort food. Fluffy potato covered in a crispy skin and then stacked high with topping. We are sharing our 10 favourite healthy baked potato toppings to keep you going through the colder months. We have Tex-Mex and Greek toppings, ways to use up leftovers and some classic easy comfort toppings.
Jacket Potato Fillings
The great thing about baked potatoes is they are so versatile because the topping options are almost endless. Whilst it is easy for the calories to add up, especially if they are loaded with cheese, there are plenty of healthy options too. You can still have a comforting and filling meal without going crazy with the calories.
Baked Potato Toppings
Baked potatoes (or jacket potatoes as they are also called) were a staple with I was in college and university. You could guarantee that canteen would always have them and they would be one of the most budget friendly options too.
Because they’re budget friendly and easy to cook, they are still a staple in our house all these years later. If you have a family that all like different things, baked potatoes are ideal. You just cook the potatoes together and a few different toppings are quick and easy.
How To Cook a Baked Potato
To cook a baked potato in the oven, simply brush it with a little oil and put it in a preheated oven at 220°C for 20 minutes. Turn the heat down to 190°C and turn the potato over. Cook for a further hour until the flesh is soft and the skin is crispy. Then load it up with one of the toppings below. All the toppings are enough for one potato.
Spinach and Feta
This topping is a great way to get a good hit of greens in one meal. Simply heat a little oil in a pan and then add 4 handfuls of spinach (remember, it will wilt down) and gently cook for 2-3 minutes. Sprinkle with a little sea salt and black pepper and then put on top of a cut open baked potato and sprinkle over 30g of feta cheese.
Nothing says comfort food quite like a big spoonful of chilli, which is why it makes an ideal baked potato topping. We used turkey breast mince to keep in nice and lean. Just take one portion of our Turkey Chilli and add a little guacamole and pico de gallo and you are ready to go.
Slow Cooked Baked Beans and Mature Cheddar
Cheese and beans is a classic baked potato topping and not one to be missed. Ditch the tinned baked beans and make your own healthier, slow cooked version. Add one portion on my slow cooked baked beans on top of a baked potato and then sprinkle with 30g of mature cheddar. Using mature cheddar means you can use less, as it has so much flavour.
Leftover Chicken and Creamy Leeks
We hate waste here at HHH, which is why everything gets used up and we love finding new ways to use leftovers. This is something we have most Monday lunchtimes to use up chicken leftover from the roast dinner the day before.
Heat a little oil in a pan and add one chopped leek and gently cook for 4-5 minutes. Add one portion of shredded chicken and 4 tbsp of creme fraiche and 1 tbsp of wholegrain mustard. Stir and cook for 2 further minutes and the put on top of the baked potato.
Another great way to eat a lot of different vegetables in one go is Ratatouille. It also makes the perfect baked potato topping. Take one portion of my One Pot Wonder Ratatouille and pile it on top of a baked potato and then crumble over 30g of garlic and herb goats cheese for some added creaminess.
Creamy Rosemary Mushrooms
If you’re looking for a vegetarian option that has plenty of meaty texture, then mushrooms are the way to go. Slice 8 chestnut mushrooms and add to a hot pan with a little truffle oil and 6 diced rosemary leaves. Cook for 4-5 minutes, whilst stirring and then add to your potato.
You didn’t think I would miss a Mexican recipe did you? This might be one of my favourite healthy baked potato toppings, as it has everything that I love about Mexican food on it. It’s got spicy beans, salsa, avocado of course and a sprinkling of coriander (cilantro).
Simply heat 200g (half a tin) of pinto beans in a pan with 4tbp passata, 1 tsp chipotle and half a tsp of cumin and gently cook for 3 minutes. Add it to a baked potato with 2 tbsp salsa, quarter of a diced avocado and 1tbsp fresh chopped coriander.
Creamy Harissa Tuna
If you have never tried harissa and tuna together, then you are seriously missing out. Mix half a can of drained tuna with 2 tbsp of fat free Greek yoghurt and 1 tbsp of harissa and mix well. Load on to your baked potato.
Cottage cheese, roasted tomatoes and chives
This is a protein packed baked potato, which is one of the many reasons we love cottage cheese. It’s a delicious vegetarian source of protein and pretty cheap to buy too.
Mix 4 cherry tomatoes with a tsp of olive oil and a pinch each of sea salt, black pepper and garlic granules and mix well. Add to a baking tray and cook in a preheated oven at 190c for 15 minutes. Load the baked potato with 2 heaped tbsp of cottage cheese, roasted tomatoes and 2 tbsp of fresh chopped chives.
I always knew that you could pretty much do anything with hummus and baked potatoes are no exception. The creaminess of hummus pairs perfectly with the fluffy inside of a baked potato. Add 3 tbsp of hummus (get creative with the flavours) to a baked potato and then 6 chopped olives and 2 chopped sundried tomatoes.