4 Baked Potato Recipes: Tex-Mex, Four Cheese, Indian & Veggie

Potatoes are probably the most popular side dish exactly because they are so versatile and the possibilities are endless. But potatoes can also make a great main dish. Don’t believe us, or maybe you’re worried potatoes aren’t filling enough to make up the bulk of a meal? Then prepare to have your mind blown by these 4 hearty baked potato recipes that will leave you stuffed and satisfied!

1. Tex-Mex Baked Potato

You’ll Need:

• 2 potatoes
• 2 tbsp salt (for the potatoes)
• 2 tbsp oil
• 1 lb ground beef
• 3 oz corn
• 3 oz kidney beans
• 1 onion, diced
• 1 jalapeño, diced
• 2 garlic cloves, minced
• 14 oz crushed tomatoes
• 7 fl oz vegetable broth
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cumin
• guacamole to garnish 

Here’s How:

1.1 Sprinkle salt on a sheet pan, place the washed and dried potatoes on top, and cook about 70 minutes in a preheated oven set to 350°F. Put some oil in a pan and cook the ground beef. Add the corn, kidney beans, onion, jalapeño, garlic, crushed tomatoes, and vegetable broth, and mix well. Season with salt, pepper, and cumin and let simmer for about 20 minutes.

1.2 Cut the baked potatoes down the middle and spoon some of the chili on top of each one. Garnish with a dollop of guacamole and some ​​jalapeño slices.

2. Four Cheese Baked Potato

You’ll Need:

• 1 potato
• 1 tbsp salt (for the potato)
• 3 oz shredded goat cheese
• 3 oz shredded cheddar cheese
• 3 oz crumbled gorgonzola cheese
• 3 tbsp shredded Swiss cheese to garnish
• chives to garnish

Here’s How:

2.1 Sprinkle salt on a sheet pan, place the washed and dried potato on top, and cook about 70 minutes in a preheated oven set to 350°F. Add the goat cheese, cheddar, and gorgonzola to a pan over low heat and let the cheese melt. Mix the cheese together every so often with a rubber spatula to keep from burning.

2.2 Cut the baked potato down the middle and pour the melted cheese on top. Garnish with Swiss cheese and chives.

3. Indian Baked Sweet Potato

You’ll Need:

• 2 sweet potatoes
• 2 tsp salt (for the potatoes)
• 2 tbsp ghee or clarified butter
• 1 onion, diced
• 1 green chile, sliced
• 1 garlic clove, minced
• 7 oz red lentils
• 1½ tsp turmeric 
• 3 oz chopped tomatoes
• 7 fl oz coconut milk
• 14 fl oz water
• cilantro, pomegranate seeds & plain yogurt to garnish

Here’s How:

3.1 Sprinkle salt on a sheet pan, place the washed and dried sweet potatoes on top, and cook about 90 minutes in a preheated oven set to 325°F. Add the ghee to a pan over medium heat, and once it has melted, stir in the onion, green chiles, garlic, red lentils, turmeric, tomatoes, coconut milk, and water. Mix everything together and let simmer for 15 minutes.

3.2 Cut the baked sweet potatoes down the middle and pour the mixture on top. Add a few dollops of yogurt to each sweet potato and garnish with pomegranate seeds and fresh cilantro.

4. Veggie Baked Potato

You’ll Need:

• 1 baked potato
• 1 tbsp salt (for the potato)
• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• ½ zucchini, sliced
• 1 carrot, sliced
• 1 red onion, sliced
• 1 sprig of rosemary
• salt & pepper to taste
• 1 tbsp olive oil
• 3 oz sour cream to garnish
• parsley, basil & dill to garnish

Here’s How:

4.1 Sprinkle salt on a sheet pan, place the washed and dried potato on top, and cook about 70 minutes in a preheated oven set to 350°F. Add the sliced bell peppers, zucchini, carrot, and red onion to a bowl, drizzle olive oil on top, season with salt, pepper, and rosemary, and mix well. Roast the vegetables in a pan over medium heat until cooked through (or on a sheet pan in an oven set to 350°F for 15 minutes).

4.2 Cut the baked potato down the middle and spoon the roasted vegetables on top. Add a dollop of sour cream and garnish with fresh parsley, basil, and dill.