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 60-75 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 7-8 hours or on high for 4½-5 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.