Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Healthy Baked Potatoes

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

This healthy baked potatoes recipe combines gooey cheese, broccoli, and cauliflower for a satisfying and hearty meal. With vegetarian comfort food like this, you get the perfect combination of taste and texture. Ready in just one hour, this is a kid-friendly and gluten-free recipe the whole family will enjoy!

Healthy baked potato topped with broccoli and cheese, served on a white plate.

These broccoli cheese potatoes are twice baked, loading the crispy outer shell with a creamy potato cauliflower mixture. This recipe is the perfect combination of health and comfort, using wholesome ingredients while still including some classics like sour cream and buttermilk. 

You won’t believe that these really are healthy baked potatoes – the filling is so rich and decadent, it feels like a totally indulgent meal but is lightened up from the traditional version!

Potatoes make for some of the most delicious recipes with their fluffy texture and neutral taste that can fit with many flavors. I love keeping things classic with cheddar cheese and broccoli, but this recipe is also super customizable! Feel free to play around with different flavor profiles. If you want to try out the best baked potatoes ever, keep reading!

👩🏽‍🍳 Why You’ll Love These Healthy Baked Potatoes

  • Comforting: I personally believe that twice-baked potatoes are the ultimate comfort food! Between the gooey cheese and creamy potato filling they are absolutely irresistible.
  • Good Source Of Protein: One half of potato with toppings includes 7.5 grams of protein, and it is super easy to add in even more protein with lentils, beans, or peas. Potatoes on their own contain 18 amino acids, with 9 essential amino acids!
  • Low In Calories: Good news! This low calorie baked potato has only 149 calories and 5 grams of fat. If you have been looking for a healthy baked potato recipe for weight loss, give this one a try!
  • Versatile: These healthy twice baked potatoes can be enjoyed in so many delicious ways! Try them with a variety of toppings and pair alongside other healthy recipes.

Latest Recipe Video!

🥘 Ingredients

These low fat baked potatoes use simple ingredients with many pantry staples. See the recipe card at the bottom of the post for nutritional information.

Ingredients for healthy baked potatoes recipe on a white background.
  • Potatoes: I recommend russet potatoes for this healthy baked potato recipe because they hold up the best in the oven.
  • Veggies: Cauliflower is the secret ingredient to adding bulk to your filling while still making it taste like potatoes! You’ll also top with broccoli!
  • Buttermilk: Another secret swap to getting that creamy filling without needing any whole milk, like traditional recipes.
  • Sour Cream & Butter: A little goes a long way here so we won’t go too overboard. We want these to be the healthiest baked potatoes!
  • Salt & Pepper: Keep things simple by flavoring the potatoes with just a dash of sea salt and black pepper.
  • Cheese: There is just something so delicious about a baked potato with cheese. I love to use sharp cheddar cheese, which complements the potatoes and broccoli perfectly.
  • Chives: I love the boost of flavor that minced chives (or green onions) provide for these healthy loaded potatoes!

🍲 Ingredient Substitutions

  • Potatoes: While I do find russets to be the best potatoes for this, you can swap russet potatoes for other white potatoes.
  • Veggies: Try zucchini, roasted red peppers, olives, tomatoes, or onions! Any veggie that holds up well to baking will work in these healthy baked potatoes. This is a great way to use up vegetables in the fridge.
  • Milk: You could use regular milk, plant-based milk, or coconut cream in place of the buttermilk. Even cream cheese would do for an ultra creamy filling.
  • Sour Cream: Swap the sour cream for Greek yogurt or plain unsweetened almond yogurt. You could also use a low-fat cottage cheese for a cottage cheese baked potato option.
  • Cheeses: Try parmesan, or a Mexican shredded cheese blend, or even some crumbled feta cheese.

🔪 How To Make Healthy Baked Potatoes

Here is how to make these healthy stuffed baked potatoes:

Prep Oven & Potatoes: Preheat the oven to 400°F. Pierce the medium potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

russet potatoes in the oven

Prepare Veggies: While the potatoes are baking, chop the chives, broccoli, and cauliflower. In a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside in a bowl, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a separate large bowl.

brocolli and cheese - easy healthy recipes, tasty healthy recipes, delicious healthy recipes, vegetarian healthy recipes, quick and easy recipes for picky eaters

Scoop Out Flesh: Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” potato shell. Place potatoes on a prepared baking sheet lined with parchment paper.

brocolli and cheese - easy healthy recipes, tasty healthy recipes, delicious healthy recipes, vegetarian healthy recipes, quick and easy recipes for picky eaters

Mix Together Filling: Mash the flesh with a potato masher or puree with an electric mixer along with the cauliflower. Add the buttermilk, sour cream, butter, pepper, and salt. Mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

potatoes and buttermilk and cheese being mixed in a bowl

Assemble: Spoon the potato/cauliflower mixture back into the shells.

twice baked potato filling

Top the jacket potatoes with the cooked broccoli and remaining cheese on top.

vegetarian baked potato being topped with broccoli and cheese

Bake: Bake in the preheated oven for 5-10 minutes, or until heated through and the cheese is melted. Each oven will vary slightly with different cook times.

baked potatoes fresh out of the oven on a baking sheet

💭 Expert Tips

  • Blood Sugar Hack: If you let the potatoes cool the starches transform into resistant starch which won’t spike your blood sugar as much! You can then heat them back up and enjoy the potatoes warm.
  • ​​Poke Holes In Potatoes: For best results don’t forget to poke holes in the potato with your fork before baking to allow steam to escape. Otherwise your potatoes might explode in your oven or microwave!
  • More Flavor: If you want more flavor on the potato skin, feel free to coat the potatoes in olive oil or avocado oil and kosher salt before putting in the oven.
  • Test Potatoes: To test if your potatoes are ready, give them a squeeze with oven mitts or test if they are fork tender. If they are decently soft when you squeeze them, they’re ready to go! If not, put them in for a few more minutes and try again. The larger your potatoes, the longer they will take to bake.
  • Mix Well: Make sure to mix the filling ingredients really well, and mash up that cauliflower into a potato-like consistency so it tastes just like mashed potatoes once it’s baked!

📖 Variations 

  • Baked Sweet Potatoes: For extra nutrients and flavor, try this healthy loaded baked potato recipe with sweet potatoes instead. They are anti-inflammatory and bake quickly.
  • Chili Baked Potatoes: Swap the broccoli for a chili recipe like this vegan black bean chili! Top with the cheese and let it melt over the chili.
  • Extra Protein: Make this a high protein baked potato! Lentils can add a nice meaty texture to your baked potato filling. Black beans or kidney beans would work great as well!
  • Seasonings: Try chili powder, taco seasoning, paprika, garlic powder, or cumin for extra flavor!
  • Other Potato Toppings: Try out other healthy baked potato toppings! They taste great with a few tablespoons salsa, a pat of butter, hot sauce, swiss chard, corn, peas, and fresh herbs like basil, rosemary, or cilantro.

🍽 Serving Suggestions

These broccoli cheese baked potatoes are a filling main meal all on their own, but I love pairing them with other sides or serving lighter appetizers beforehand. Here are some healthy baked potato ideas for serving:

🙌 Dietary Adaptations

These healthy loaded baked potatoes are already vegetarian, gluten-free, nut-free, and soy-free but with a few simple swaps you can make a vegan baked potato! Here is what to do: 

Vegan Option: Use a vegan version for each of the dairy ingredients to accommodate a plant-based diet! Try out coconut milk, vegan butter, and plain non-dairy yogurt for sour cream. Top with vegan cheese or try other toppings like guacamole and salsa.

🫙 Storage Directions

Here is how to store and keep this healthy baked potato with broccoli and cheese:

  • Refrigerating: Once cooled, store the baked potatoes in an airtight container or wrapped in aluminum foil. Place in the fridge for 3 to 4 days. I don’t recommend freezing this dish.
  • Reheating: To reheat the baked potatoes, place on a baking sheet and warm in the oven at 350 F for about 15 to 20 minutes. You could also use the air fryer for about 5-8 minutes.

❓Recipe FAQs

ARE BAKED POTATOES HEALTHY?

Traditionally, regular baked potatoes aren’t that healthy because they are loaded with butter, sour cream, milk, and cheese, making them more of an indulgent side dish or meal.

But this healthier baked potato recipe adds in a ton of nutritious and delicious ingredients so you can feel good about what you are eating! The potato filling combines with cauliflower to lighten things up, while the cheese, butter, and sour cream is cut down from many other recipes out there.

For some reason, potatoes have a bit of a bad reputation, especially when talking about weight loss, but contrary to popular belief – they are good for you! They are low in calories, naturally fat and cholesterol free, and are a good source of protein and fiber. Not to mention, they contain a ton of vitamins and minerals. While potatoes on their own can be high-glycemic, all you have to do is pair them with veggies and protein for a balanced meal. Eat them with the skin on (just like this recipe!) to take full advantage of all that nutritional goodness!

WHAT IS THE HEALTHIEST WAY TO EAT A BAKED POTATO?

The healthiest way to eat a baked potato is with the skin on and paired with vegetables and protein! Potatoes are a good source of fiber on their own but I find adding broccoli florets, cauliflower, zucchini, or peas to provide more balance to the meal for good measure. Additionally, you can reduce the amount of cheese and butter depending on your health goals!

WHAT TYPE OF POTATOES SHOULD I USE FOR THE HEALTHIEST BAKED POTATOES?

Russet potatoes are my go-to for all baked potato recipes, because they are high in starch, and have a soft and light texture that combines well with the cauliflower and toppings in this recipe. Lower starch potatoes like red potatoes or Yukon Gold potatoes don’t hold up as well when baked – they are better for roasting or sautéing instead. Russet potatoes are antioxidant rich, with vitamin C, and they are a good source of potassium which can help lower blood pressure.

SHOULD I PEEL THE POTATOES BEFORE BAKING THEM, OR IS IT BETTER TO LEAVE THE SKINS ON?

It is best to leave the skins on for baked potatoes! Not only does it provide flavor and structure, the skins are also very high in fiber, potassium, vitamin C, and vitamin B. You don’t want to miss out on all those nutritious benefits to help reach your daily values.

HOW CAN I MAKE SURE MY BAKED POTATOES HAVE A CRISPY SKIN ON THE OUTSIDE AND A FLUFFY INTERIOR?

Adding a thin layer of olive oil and salt to the skin of the potato is the best way to ensure the perfect baked potato, with crispy skin and soft potato flesh.

Healthy baked potatoes topped with broccoli and cheese, served on a white plate.

🥔 More Healthy Potato Recipes!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from The Picky Eater.

Love this vegetarian recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card

🎥 Watch How to Make It

https://youtu.be/zdjUOqZPAro
Healthy baked potato topped with broccoli and cheese, served on a white plate.
Print Recipe
5 from 12 votes

Healthy Baked Potatoes

This healthy baked potatoes recipe combines gooey cheese, broccoli, and cauliflower for a satisfying and hearty meal. With vegetarian comfort food like this, you get the perfect combination of taste and texture. Ready in just one hour, this is a kid-friendly and gluten-free recipe the whole family will enjoy!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, vegetarian
Diet: Vegetarian
Servings: 8 servings
Calories: 149.1kcal
Author: Anjali Shah

Ingredients

  • 4 medium russet potatoes 18 oz
  • 2 cups chopped broccoli florets about 2 heads of broccoli
  • 2 cups chopped cauliflower about 1 large head of cauliflower
  • ½ cup low fat buttermilk
  • 2 tbsp sour cream
  • ½ tbsp butter
  • ½ tsp salt more to taste
  • tsp pepper more to taste
  • 1 tbsp minced chives or green onions
  • 1 cup shredded cheddar cheese or any shredded cheese you like

Instructions

  • Preheat the oven to 400°F.
  • Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
  • While the potatoes are baking, chop all of your veggies (chives, broccoli, cauliflower, etc)
  • In a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside in a bowl, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a separate large bowl.
  • Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet.
  • Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk, sour cream, butter, pepper, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
  • Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
  • Bake for 5-10 minutes, or until heated through and the cheese is melted.

Notes

Baked Potato Recipe Variations
This is where you get to be creative! There are so many ways you can change up the toppings for these vegetarian baked potatoes, but here are some of my favorites:
  • Veggies: Try zucchini, roasted red peppers, olives, tomatoes, or onions! Any veggie that holds up well to baking will work in this recipe.
  • Cheeses: Try parmesan, or a Mexican shredded cheese blend, or even a crumbled cheese like feta.
  • Seasonings and Toppings: Try chili powder, taco seasoning, salsa, paprika, or cumin for extra flavor!
  • Extra Protein: Lentils can add a nice meaty texture to your baked potato filling, and black beans would work great as well!
  • Try Sweet Potatoes: They bake up faster than russet potatoes and are so delicious!
  • Make it a Vegan Baked Potato: Use vegan butter, coconut milk, and replace the cheese & sour cream with a giant scoop of guacamole and salsa!
Expert Tips 
  • Don’t forget to poke holes in the potato with your fork before baking to allow steam to escape. Otherwise your potatoes might explode in your oven or microwave!
  • If you want more flavor on the potato skin, feel free to coat the potatoes in olive oil and kosher salt before putting in the oven.
  • To test if your potatoes are ready, give them a squeeze. If they are decently soft when you squeeze them, they’re ready to go! If not, put them in for a few more minutes and try again. The larger your potatoes, the longer they will take to bake.
  • Make sure to mix the filling ingredients really well, and mash up that cauliflower into a potato like consistency so it tastes just like mashed potatoes once it’s baked!
Adapted from SkinnyTaste.com

Nutrition

Serving: 1half of a potato with toppings | Calories: 149.1kcal | Carbohydrates: 21g | Protein: 7.5g | Fat: 5.2g | Saturated Fat: 3.4g | Cholesterol: 15.2mg | Sodium: 273.8mg | Potassium: 727.3mg | Fiber: 4.3g | Sugar: 3.9g

Anjali Shah

20 responses to “Healthy Baked Potatoes”

  1. Topping these perfectly cooked baked potatoes with broccoli and cheese is just brilliant, and perfect for picky eaters. Love your recipes!5 stars

  2. They are a guilt-free indulgence that satisfies my cravings for comfort food. The potatoes are perfectly baked and packed with flavor. I highly recommend trying them out!5 stars

  3. This was such a quick and easy recipe that does not disappoint! Easy, hearty and delicious; definitely a new go-to recipe for busy nights!5 stars

  4. far out – I am salivating! I love this, thanks for the inspo, will subb the cheese to make it plant based.5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Subscribe to newsletter

Copyright 2024 The Picky Eater®, LLC. All rights reserved.