Baked Potatoes with 2 Salad Topping

Votes: 2
Rating: 5
Rate this recipe!
Prep Time20 minutes
Cook Time30minutes
Passive Time20 minutes
Nutrition Facts
Baked Potatoes with 2 Salad Topping
Amount Per Serving
Calories 5 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Sodium 261mg 11%
Potassium 24mg 1%
Total Carbohydrates 0.3g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 0.1g 0%
Vitamin A 1%
Calcium 3%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

I heart potatoes. Baked. Boiled. Fried. I never met a potato I didn’t like except of course tater tots and frozen processed hash brown patties, they are nothing short of substandard imitations filled with greasy gobs of preservatives. However, a fresh potato, brimming with calcium, magnesium, iron and potassium, is absolutely incredible.

I have tried this recipe with both white and sweet potatoes and can pretty much guarantee, it is nutritional, satisfying and delicious.




  • 4 Medium potatoes


  1. Pierce 4 potatoes with knife in several places and cook 15 to 20 minutes in a microwave oven. Check for tenderness after 15 minutes. Add more time if needed.
  2. Open cooked potatoes. Top with Kale Salad, Cheese Sauce and Tomato Salad.

Cheese Sauce


  • 4 Tbl. Earth Balance Margarine
  • 4 Tbl. nutritional yeast
  • 3 Tbl. flour
  • 1/2 tsp. garlic powder
  • 1/2 cup non-dairy milk
  • 1/2 cup Parmela Creamery Aged Cheddar


  1. In a saucepan, melt Earth Balance. Add: Nutritional Yeast, Flour and Garlic Powder. Cook over medium heat and stir until smooth. Whisk in non-dairy milk and Parmela Creamery non-dairy cheese. Cook over medium low, stirring continually, until cheese is melted.

Kale Salad


  • 1/2 whole kale torn into bite-size pieces
  • 2 Tbl. olive oil
  • 1/2 tsp. salt
  • 1 whole lemon juiced


  1. In a medium bowl place chopped kale. Top with Olive Oil, Salt and Lemon Juice. Massage for 2 to 3 minutes, until slightly wilted.

Tomato Salad


  • 3 large tomatoes chopped
  • 1/4 whole red onion diced
  • 5 fresh fresh basil chopped
  • 1 Tbl. dried oregano
  • 2 Tbl. olive oil


  1. In a medium bowl place the chopped tomatoes, red onion, salt & basil leaves. Toss in dried oregano and olive oil.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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