Move aside, sweet potatoes. Traditional spuds are not the carb bombs you think—they boast tons of potassium, fiber, vitamin C, and magnesium. They’re also the perfect canvas for flavors way beyond sour cream. And we’re declaring them our new favorite winter food.
If you’ve never made a baked potato on your own, you’ll be happy to know its pretty damn easy: Wash an eight-ounce russet potato and prick it with a fork. Microwave on high for five minutes. Transfer to a prepared sheet pan, drizzle with olive oil, and sprinkle with kosher salt. Bake at 400°F for 30 minutes. Then, cut in half and top with whatever you choose. Note: With abundant toppings, half a potato makes a meal, but that’s okay—these spuds reheat fabulously.
Check out our five favorite baked potato toppings below. All recipes serve two...if you’re willing to share!
Smoked Salmon Scramble
Start the day with two helpings of protein plus omega-3s.
RELATED: originally appeared in the December 2017 issue of
What Are the Benefits of Creatine for Runners eggs, stirring until soft curds form, about 2 minutes. Remove from heat; stir in 1 tablespoon chopped dill and divide between potato halves. Top each with 1 slice smoked salmon. Mix 1 tablespoon creme fraiche with 1/2 teaspoon poppy seeds and dollop each half.
PER SERVING: 316 cal, 14 grams fat (4.5 grams sat), 21 grams carbs, 1 gram sugar, 274 mg sodium, 2 grams fiber, 26 grams protein
Spicy Buffalo Wings
Metabolism-boosting hot sauce delivers appetizer taste with the belly-filling satisfaction of a meal.
Melt 1 tablespoon unsalted butter with 2 tablespoons hot sauce. Stir in 1 cup shredded, cooked chicken breast. Divide between potato halves and top each with half a chopped celery rib and 1 tablespoon crumbled blue cheese.
PER SERVING: 297 cal, 11 grams fat (6 grams sat), 22 grams carbs, 1 gram sugar, 816 mg sodium, 2 grams fiber, 26 grams protein
Sweet Fig Salad
Chewy figs are a good source of blood pressure-regulating potassium, and the ideal complement to salty cured meat.
Divide 2 ounces herbed goat cheese, 4 sliced figs, and 2 slices torn prosciutto between the halves of a baked potato. Drizzle each with 1/2 teaspoon honey and sprinkle with fresh thyme.
PER SERVING: 258 cal, 9 grams fat (4.5 grams sat), 36 grams carbs, 13 grams sugar, 614 mg sodium, 3 grams fiber, 12 grams protein
Fresh figs can add sweetness to many meals:
Korean Stir-Fry
Kimchi's kick comes from fermentation, which adds gut-friendly probiotics.
In a skillet over medium heat, warm 1 teaspoon olive oil. Crack 2 eggs into the pan and cook until whites are opaque (yolks should be runny), about 4 minutes. Divide 1 cup drained, chopped kimchi between potato halves. Top each with a fried egg, toasted sesame oil, and sesame seeds.
PER SERVING: 248 cal, 10 grams fat (2 grams sat), 25 grams carbs, 1 gram sugar, 757 mg sodium, 6 grams fiber, 13 grams protein
Cheesy Spinach Squash
Who needs a multivitamin? This savory trio serves up iron, beta-carotene, and calcium.
RELATED: Sorry, But You’re Probably Not Eating Enough Fruits and Vegetables
In a skillet over medium heat, warm 1 teaspoon olive oil. Cook 1 cup thawed frozen butternut squash, 5 minutes. Add 1 minced garlic clove and cook 30 seconds. Add 1 tablespoon water and 4 cups baby spinach; cover until wilted, 2 minutes. Divide between potato halves. Top each with 2 tablespoons feta and sprinkle with smoked paprika.
PER SERVING: 219 cal, 7 grams fat (3 grams sat), 35 grams carbs, 3 grams sugar, 561 mg sodium, 5 grams fiber, 7 grams protein
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All recipes make 2 servings. Recipes by the Rodale Test Kitchen. Food styling by Eugene Jho/Plum Reps; prop styling by Carla Gonzalez-Hart.
The article 5 Running in the Cold originally appeared in the December 2017 issue of Women’s Health.
