No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Potato Snack

Don't banish baked potatoes to a side dish; stuff it with goodies and serve it as a snack.

  • Servings: 1
Baked Potato Snack

Source: Martha Stewart Baby, Special Issue 2000


  • 1 medium sweet potato, or baking potato
  • Salt and freshly ground black pepper


  1. Heat oven to 400 degrees. Prick potato in a few spots with the tines of a fork. Bake until the tip of a knife slips easily into the potato, about 1 hour. Remove from oven; let cool just enough to touch. Split potato open with a paring knife; pinch ends gently to open. Stuff with desired fillings, and serve immediately.

Cook's Note

For a hearty snack or light meal, top these baked potatoes with any of the following combinations: 1 tablespoon low-fat yogurt or sour cream and 1 tablespoon black-olive tapenade; sea salt, freshly ground black pepper, and 1 tablespoon unsalted butter; 1/4 cup cooked lentils, 1 tablespoon crumbled feta cheese, and a drizzling of extra-virgin olive oil; 1/4 cup cubed tofu, 1 tablespoon sliced scallions, 1 tablespoon light soy sauce, and 1 tablespoon sesame seeds; or 4 steamed asparagus spears, 1/4 cup cooked green peas, lemon zest, and a drizzling of extra-virgin olive oil.

Related Topics