Recipe: Baked potato bar
| Healthy You | Recipes
Offer a wide array of protein, veggie and sauce toppings.
A versatile baked potato bar is great for most get togethers. Place a variety of options for folks to build their own baked potato. Then they can settle in to watch the game, play board games or catch up with each other. The idea can be adapted for a weeknight dinner too.
Ingredients
- Potato of choice: Sweet potato, yam, Japanese sweet potato, purple Peruvian, russet, Yukon gold, yellow, red, white or whatever your favorite potato is.
- Protein options: Beans (black beans, pinto beans, kidney beans, chickpeas/garbanzo beans or lentils), tofu, tempeh, edamame, meatless crumble, chicken, turkey, Cajun shrimp or lean beef
- Veggie preferences: Roasted steamed vegetables (broccoli, cauliflower, beets, onions, squash, corn, carrots or asparagus) or sauteed vegetables (carrots, onions, bell peppers, mushrooms or zucchini)
- Sauce options: Creamy cheese sauce, alfredo sauce, sour cream/plain non-fat Greek yogurt, salsa, hot sauce or cottage cheese
- Optional toppings: Dried or fresh herbs (cilantro, parsley, garlic, pepper), shredded cheese, black olives, scallions/green onions, jalapeno, avocado or diced tomatoes.
Directions
Clean and bake your potato of choice using your favorite cooking method e.g. in the oven.
Cook protein if needed or rinse beans.
Layer the potato with choice of protein and/or vegetables. Top with your favorite sauce if desired. Add optional toppings to enhance the flavor and texture.
The ratio of items can vary depending on personal preference. A starting point is the potato, ½ to 1 cup beans/3-ounces protein, 1 cup or more vegetables, a drizzle of sauce and optional toppings.
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.
Cecelia Jacobson RD
Cecelia Jacobson, RD, LD, CDCES, is a registered dietitian and certified diabetes care and education specialist for PeaceHealth in Oregon. She has been providing adult nutrition counseling and diabetes education for more than 20 years. Cecelia also conducts monthly cooking demonstrations, health fairs, and wellness outreach. She is passionate about helping her patients obtain sustainable diet and lifestyle changes in line with their goals. Cecelia grew up near Bellingham, Washington and graduated from Bastyr University. When she is not at work, you can find her outdoors or volunteering. She has ridden Cycle Oregon multiple times on the Candle Lighters, Ride For a Child team. She also loves to camp, hike and tend to her small garden to create culinary experiments at home.
