Stuffed Baked Potato


Rhubarb-Apple Crisp

You’ll Need

  • 1 small baking potato
  • Drizzle of canola oil
  • 1 tsp sour cream or plain yogurt
  • ¼ cup spinach leaves, chopped
  • ¼ cup cheddar cheese, shredded

Prep and Cook

  • Preheat oven to 400 degrees.
  • Scrub potato clean and poke holes with fork on each side.
  • Rub the skin with oil to avoid cracking.
  • Place potato on top of oven rack and bake for approximately 45 minutes or until fork inserts easily. Remove and let sit for 2-3 minutes.
  • Reduce oven temperature to 350 degrees.
  • Slice the top, lengthwise, off of the potato and scoop out the flesh into a mixing bowl (being careful not to tear the skin). Add sour cream, spinach and cheese to the bowl and mash together.
  • Spoon potato mixture back into the potatoes and return to the oven for an additional 15 minutes.


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