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Power Baked Potato

  • Ready Time: 13min
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  • Prep Time: 5min
    Cook Time: 8min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 1
    Prep Method: Microwave
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Recipe by: Leslie Bonci, RD

A traditional baked potato is given a powerful boost with the addition of protein-rich ricotta, baby spinach and flavorful pesto.


  • 1 Russet baking potato, about 10 oz.
  • ½ cup part-skim ricotta
  • ¾ cup baby spinach leaves, chopped if desired
  • 1 ½ Tablespoons pesto, homemade or store bought

Prep Time: 5min | Cook Time: 8min

  1. Wash the potato and pat dry. Prick with fork 4-5 times on both sides. Place on a microwave safe plate and microwave on HIGH for 5 minutes. Use oven mitts to flip the potato and microwave an additional 3 minutes. Remove from microwave and set aside.
  2. While the potato is cooking, mix together the ricotta and pesto in a bowl.
  3. When potato has cooled enough, split open the potato and stuff in the baby spinach leaves. Top with the ricotta-pesto mixture, and enjoy.


Time-Saving Tips:

  • Bake or microwave potatoes ahead of time and store in the refrigerator.
  • You can also mix up the ricotta and pesto ahead of time, and refrigerate.


  • Try topping your Power Baked Potato with broccoli or kale as an alternative to spinach.
  • You can also sub in cottage cheese in place of ricotta or sundried tomato pesto instead of basil pesto.


Learn How to Bake a Potato in the Oven.


Vitamin C79mg


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