Baked Potatoes & Toppings

September 21, 2020

There are many recipes that claim to be the “best” baked potato recipe. After researching several of these recipes, I returned to my current favorite Vegan cookbook: Straight Up Food, by Cathy Fisher. This is her Baked Potato recipe, and her suggestions for plant based toppings.


4 medium-large (about 3/4 pound each) russet potatoes, scrubbed & unpeeled


• Preheat the oven to 425* F. Set aside a baking sheet or dish.

• Poke a few holes in each potato with a knife or fork. Do not wrap the potatoes in foil. Place the potatoes onto the baking sheet or dish.

• Bake for 50 to 60 minutes, or until a knife can easily be inserted into the center of each potato.

• After baking, make a slit in the top of each potato, going about half-way down.

• Squeeze each potato at the ends toward the center to open it up.

• Use a knife or fork to loosen the potato flesh inside.

• Finish the potato by topping it with any combination of vegetables or other toppings listed below.

Baked Potato Recipe Tips:

  • Skip the foil! The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven. For the best results, leave the potatoes unwrapped.
  • Know that the cooking time will vary. In the recipe above, I say to bake your potatoes for 50 to 60 minutes. This is a wide range, but I list it for a reason. The cooking time will vary depending on the size of the potatoes. Be ready to take them out of the oven when they’re fork-tender and their skin is crisp. The baking time will be longer for larger potatoes and shorter for small ones.

Potato Topping Ideas:

Boiled or Steamed Vegetables:

asparagus, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, corn kernels, eggplant, greens (kale, Swiss-chard, collards), green beans, mushrooms, peas, & zucchini.

Raw Vegetables:

avocados, bell peppers, cabbage, carrots, celery, corn kernels, green onions, greens (lettuce, spinach, arugula), mushrooms, onions, sprouts, & tomatoes.

Prepared Toppings:

• Avocado-Garbanzo Dip

• Barbecue Sauce

• Cooked Beans or Lentils• Better Ketchup

• Broccoli-Garlic Sauce

• Creamy Mushroom Gravy

• Diced Tomatoes

• Fresh Tomato Salsa

• Guacamole

• Hummus

• Hot Sauce

• Leftover Soups or Stews

• Marinara Sauce

• Mustard

• Pesto Sauce

• Sautéed Mushrooms & Onions

• Salad Dressings (no oil, sugar, or salt)

• Southwest Stew

• Veggie Burgers

Fresh Herbs:

basil, chives, cilantro, dill, garlic, oregano, parsley, & thyme.

Dried Herbs & Spices:

chili powder, curry powder, garlic, onion, & salt free seasoning blends.

Nuts & Seeds:

cashews, hemp seeds, pecans, pine nuts, pumpkin seeds, sesame seeds, sunflower seeds, & walnuts.

Nutrition facts:

Potato, baked Potato, white, baked potatoes, peeled, baked Potato Sources include: USDA Amount Per 100 grams1 potato small (138 g)1 NLEA serving (148 g)1 potato medium (173 g)1 potato large (299 g)1 potato medium (173 g)Calories 161

What are your favorite toppings for a baked potato? Please share in the comments. Thank you for sharing!

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