This was such a delicious and easy weeknight meal! I don’t know how I haven’t made a potato bake before but it 100% is going to be a Jorritsma staple. I can’t wait to eat the leftovers for lunch at work tomorrow!
I’ve been trying to cook more potatoes recently and have been loving it. They are such a versatile and delicious staple (super cheap too) but I used to just forget about them in our pantry!
Contrary to popular belief, white potatoes are not bad! Okay, sure I do take the all-food-is-good approach but literally the only difference between white potatoes and sweet potatoes (which influencers rave about) is that sweet potatoes have more vitamin A (it’s what makes them orange).
White potatoes are a great source of:
- Fiber (especially if you leave the skin on)
- Vitamin C
- You can use leftover baked or mashed potatoes or cook the potatoes right when you make the bake
- If you’re going for baked potatoes you can either rub them with oil, prick them with a fork, and bake them at 350 for 1 hour or cook them in the microwave (3 lbs took 20 minutes for me)
- You can put in as much or little extras as you want! I feel like potatoes and cheese are the minimum but you can also add ham, broccoli, sautéed onions—you name it!
- You can prep this ahead of time and then cook it in the oven right before you want to serve it
- This goes great with a side of broccoli or you can get your veggies in by mixing them right into the potatoes
- This recipe makes ~8 servings
- Per serving (without any extras), this recipe packs 38 g of carbs, 13 g of protein, and 6 g of fat, and 3 g of fiber
- Pre-workout: have at least 2 hours before your session to give you enough time to digest. Add extra carbs or have a pre-session carb snack if possible.
- Post-workout: this recipe has the ideal 3-4:1 ratio of carbs to protein! Have post-workout meal within 1-2 hours of your session.
- 3 lbs of small-medium potatoes (skin on) (34, 3, 0, 3)
- 1 cup of Greek yogurt (3, 2, 0, 0).
- 1/2 cup of milk (1, 1)
- 2 cups of shredded cheddar, divided (7, 2)
- Salt and pepper to taste
- 1-2 cups of diced ham or cooked sausage
- Caramelized onions, green onions, or broccoli
- Chives, rosemary, or garlic
- Goat or blue cheese
- If you’re not using leftovers, prick potatoes with a fork and cook in the microwave on a plate for 10 minutes
- Flip potatoes over and sprinkle with 1/4 cup of water and cook for another 10 minutes. You should be able to easily pierce the potatoes with a fork when done
- Preheat oven to 450 degrees
- Remove potatoes from the microwave. With a fork and knife (since they’ll be hot) cut the potatoes into large chunks and put in a bowl
- Coarsely mash potatoes and mix in 1 cup of cheddar as well as the yogurt, milk, and salt and pepper (plus any extras)
- Spread potato mixture in a 13×9 pyrex and top with the remaining cup of cheddar cheese
- Bake for 15 minutes until cheese is melted, garnish with extra rosemary or chives if desired, and serve
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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