Baked Potatoes with Variety of Toppings

Baked Potatoes

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Baked Potatoes with Variety of Toppings

Looking for an easy lunch option that even fussy eaters will love? Try our Baked Potatoes with Variety of Toppings for a healthy and filling lunch.

This recipe was provided by our wonderful Cook Brett at Guardian Daw Park.

Serves 4 – one potato per person


  • 4 medium-sized potatoes
  • Olive oil
  • Salt

Choose your topping: 

Ham & Broccoli (GF)

  • 1/2 cup cooked broccoli florets
  • 3 tablespoons heated diced ham
  • 1 tablespoon plain Greek yogurt
  • 1/4 cup finely shredded Cheddar cheese

Italian Veggie (GF, V)

  • 1/4 cup chopped zucchini, cooked with
  • 1/4 cup canned no-salt-added diced tomatoes
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup shredded Italian-blend cheese

Cottage Cheese & Roasted Tomato (GF, V)

  • 1/2 cup red and/or yellow cherry tomatoes, roasted in 2 teaspoons olive oil
  • 1/4 cup cottage cheese
  • 1 teaspoon snipped fresh chives

Bacon & Avocado (GF)

  • 2 slices cooked bacon
  • 1/4 avocado
  • 2 tablespoons salsa
  • 2 tablespoons shredded Colby cheese

Marinara Meat Sauce (GF)

  • 60 grams lean ground beef, cooked with
  • 1/3 cup sliced mushrooms
  • 3 tablespoons pasta sauce
  • 1 tablespoon grated Parmesan cheese

Tomato-Pesto (GF, DF, V)

  • 1 tablespoon prepared pesto
  • 1 small plum tomato, chopped
  • 1/2 teaspoon prepared horseradish

Creamy Chives (GF, V)

  • 1 tablespoon pureed low-fat cottage cheese
  • 2 teaspoons chopped fresh chives

Tex-Mex (GF, DF, V)

  • 1 tablespoon refried beans
  • 1 tablespoon prepared tomato salsa
  • 1 teaspoon chopped fresh coriander


    1. Preheat the oven to 200°C.
    2. Wash and dry the potatoes, then prick them all over with a fork. Rub with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for about 50-60 minutes, or until tender.
    3. While the potatoes are baking, prepare the toppings.
    4. For each topping, combine the ingredients in a small bowl and mix well.
    5. Once the potatoes are cooked, remove them from the oven and let them cool slightly.
    6. Make a lengthwise slit in each potato and fluff the insides with a fork.
    7. Spoon the desired toppings over each potato and serve hot.

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