Baked Potato Medley

baked potato, stuffed baked potato, recipe, baked potato medley, russet potato

2016 Kids Recipe Challenge Winning Recipe: Honourable Mention!

Enjoy this stuffed baked potato for lunch and have fun making it ahead as well. Parents can help to cook the potato and cut it open for the kids to add their additions. This can easily be made the night before and warmed up the next day. Taleah, from Toronto, thinks kids will like this recipe because it is fun to make and tastes great.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serves: 1


  1. You can substitute your favourite cooked meat like chopped chicken or ground beef for the beans to enjoy in your potato.




Plain yogurt (1% M.F.)                               

1 Tbsp (15 mL)

No salt added canned beans, drained and rinsed                     

1/4 cup (60 mL)

Cooked carrots or corn, (or other vegetables), chopped

2 Tbsp (30 mL)

Cheddar cheese, shredded                    

2 Tbsp (30 mL)



  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.    

  2. Rinse potato under cool running water and gently scrub with a vegetable brush. 

  3. Cook potato in microwave for about 4 minutes and 30 seconds or until tender, flipping halfway through. Time will vary based on the size of the potato. 

  4. Cut potato in half and scoop out inside leaving about ½- inch (2.5 cm) border around inside. Mash the scooped-out potato with yogurt. Stir in beans, carrots and cheese until well combined. 

  5. Put filling back into potato halves before eating. 

Nutrition Information per potato: 

Calories: 335 kcal

Protein: 14 g

Fat: 5 g

Carbohydrate: 61 g

Fibre: 11 g

Sodium: 135 mg

Iron: 4 mg

Calcium: 186 mg

Last Update – April 4, 2024

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