The baked potato is a healthy, fiber-rich thing of beauty. Here are 7 ways to load it up right. By Maureen Callahan, MS, RD
Before you embark on your low-calorie potato topping adventure—A whopper of a potato, before toppings, can have more calories
than a 6-ounce sirloin steak (though none of the saturated fat). The bigger the potato, the more topping acreage: Use small
potatoes for side dishes, large spuds if you're going to make them into an entrée.
Small (1-3/4" to 2-1/2" diameter): 150 calories
Medium (2-1/4" to 3-1/4"): 190 calories
Large (3" to 4-1/4"): 325 calories
Extra-large (4-1/2" to 6"): 512 calories
Salty ham and buttery brie are a delectable pair when topped on a piping hot potato.
2 tablespoons ham + 2 tablespoons Brie
Fresh salsa works wonders in this south-of-the-border inspired topping.
1-1/4 cups fresh salsa + 1 ounce reduced-fat Monterey Jack cheese with jalapeño peppers + 1 tablespoon green onions
A tried-and-true baked potato classic, with no more than a hundred calories. It can be done!
2 tablespoons reduced-fat sour cream + 1 tablespoon reduced-fat cheddar + 1 strip cooked bacon + 1 tablespoon green onions
This entree-worthy spud is as satisfying as it is delicious. As this topping shows, moderation is the key to enjoying a low-calorie
1/3 cup rotisserie chicken + 1 tablespoon barbecue sauce + 1 tablespoon green onions
This hearty topping of spicy red onion, chili-seasoned kidney beans, and cheddar will not leave you stranded with a grumbling
stomach anytime soon.
1/4 cup canned chili-seasoned kidney beans + 2 tablespoons red onion + 2 tablespoons reduced-fat cheddar
Broccoli and cheese is spiced up with crushed red pepper in this daring flavor combination.
1 cup cooked broccoli florets + 1/4 teaspoon crushed red pepper + 2 tablespoons Parmigiano-Reggiano