Fiesta Stuffed Baked Potato

16 g
32 g
16 g
Total Fat
5 min
Prep Time
75 min
Cook Time


  • 4 medium russet potatoes
  • 2 teaspoons canola oil
  • Sea salt
  • 4 teaspoons butter, optional
  • 1 cup cottage cheese
  • 1 cup shredded sharp cheddar cheese
  • ¼-½ cup of your favorite salsa

Nutrition Facts

per serving

Calories: 324
Protein: 16 g
Carbohydrate: 32 g
Fiber: 2 g
Total Fat: 16 g
Saturated Fat: 8 g
Cholesterol: 45 mg
Calcium: 28% DV
Sodium: 840 mg


  1. Preheat oven to 400⁰ F. Under cold running water, scrub potatoes.
  2. Dry the potatoes, pierce with a fork, rub with oil and lightly sprinkle with sea salt. Place directly on the oven rack and bake 60 to 75 minutes or until slightly soft and golden. 
  3. Slice in half lengthwise; open and fluff the potato with a fork. 
  4. Layer each potato with butter, ¼ cup cottage cheese, ¼ cup cheddar cheese and 1-2 tablespoons of your favorite salsa. 



To cook the potatoes in a slow cooker, scrub potatoes, rinse and dry. Pierce with a fork and wrap each potato in foil. Place in a slow cooker on low for 7 to 8 hours or on high for 4 ½ to 5 hours.


Simple Swaps: 

A super quick meal to use up leftovers! Try topping with pulled pork, cheddar cheese and BBQ sauce; steamed broccoli and cheddar; salsa and a fried egg; guacamole, salsa and cheddar; lean taco meat and cheddar; or mix your favorite hot sauce into plain Greek yogurt.