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4 servings, 1 topped potato (256 g) each
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For best results, use russet potatoes when making baked potatoes. Scrub the potatoes well, then blot dry. Prick the potatoes in several places with fork to allow steam to escape. For crisper skins, rub potatoes with oil; for softer skins, wrap potatoes individually in foil. Bake in 425ºF oven 45 min. to 1 hour or until potatoes are tender when potatoes are pierced through to centres with fork.
Top with chopped tomatoes, green onions and olives before serving.
Did you know eating the skin on potatoes adds fibre to your diet? This recipe is very high in fibre thanks to the potato and its skin.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.