Simple suppers: Loaded baked potatoes

High in potassium and vitamin C, potatoes are economical, easy to make and generally loved by even the pickiest eaters. With so many different filling options, add versatility to the list of benefits of serving loaded baked potatoes for dinner.

Cowboy chow loaded baked potato

Serves 4

Ingredients:

• 4 large baking potatoes
• 1/4 cup low-fat milk
• 1/4 cup low-fat sour cream
• 2 tablespoons butter
• 1/2 cup cheddar cheese
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup salsa

Directions:

1. Preheat your oven to 400 degrees F. Ensure your potatoes are washed and dry. Pierce each potato with a fork and bake them on a baking sheet until tender (about an hour).
2. After the potatoes are slightly cooled, cut each in half lengthwise and scoop out the inside of the potatoes into a medium-sized bowl. Your potato shell should be about 1/4-inch thick.
3. Mash the potato pulp and add the milk, sour cream, butter, salt and pepper and stir together with a whisk. Carefully add 1/4 cup of cheddar cheese, the black beans and the corn.
4. Spoon the mixture back into the potato shells. Put the potatoes on a baking sheet and cook until they are heated through (about 15 minutes).
5. Sprinkle each potato with the remaining cheddar cheese and serve with salsa on the side.

It's all Greek loaded baked potatoes

Serves 4

Ingredients:

• 4 large baking potatoes
• 1/4 cup low-fat milk
• 1/4 cup low-fat sour cream
• 2 tablespoons butter
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon pepper
• 1/2 cucumber, peeled and diced
• 1/4 cup green onions, diced
• 1/4 cup Greek olives, pitted and coarsely chopped
• 1 cup prepared tzatiki sauce

Directions:

1. Preheat your oven to 400 degrees F. Ensure your potatoes are washed and dry. Pierce each potato with a fork and bake them on a baking sheet until tender (about an hour).
2. After the potatoes are slightly cooled, cut each in half lengthwise and scoop out the inside of the potatoes into a medium-sized bowl. Your potato shell should be about 1/4-inch thick.
3. Mash the potato pulp and add the milk, sour cream, butter and pepper and stir together with a whisk. Carefully add 1/4 cup of the crumbled feta cheese.
4. Spoon the mixture back into the potato shells. Put the potatoes on a baking sheet and cook until they are heated through (about 15 minutes).
5. Sprinkle each warm potato evenly with the remaining 1/4 cup of crumbled feta cheese, cucumber, green onions and olives, and serve with tzatiki sauce on the side.

Loaded baked potatoes Italiano

Serves 4

Ingredients:

• 4 large baking potatoes
• 1/4 cup low-fat milk
• 1/4 cup low-fat sour cream
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 boneless, skinless chicken breasts
• 1 cup zucchini, diced
• 1 cup fresh mushrooms, sliced
• 1/2 cup mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup marinara sauce

Directions:

1. Preheat your oven to 400 degrees F. Ensure your potatoes are washed and dry. Pierce each potato with a fork and bake them on a baking sheet until tender (about an hour).
2. While the potatoes are baking, cut the chicken breasts into 1-inch pieces. Add the vegetable oil to a medium-sized skilled and stir-fry over medium-high heat until the chicken is cooked through (about 3-5 minutes). Remove the chicken and set aside.
3. After the potatoes are cooked and slightly cooled, cut each in half lengthwise and scoop out the inside of the potatoes into a medium-sized bowl. Your potato shell should be about 1/4-inch thick.
4. Mash the potato pulp and add the milk, sour cream, butter, salt and pepper and stir together with a whisk. Carefully add 1/4 cup of mozzarella cheese, mushrooms, zucchini and the chicken.
5. Spoon the mixture back into the potato shells. Put the potatoes on a baking sheet and cook until they are heated through (about 15 minutes).
6. Sprinkle each potato with the remaining mozzarella cheese and serve with warmed marinara sauce on the side.

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