Loaded Baked Potato
Crisp-skinned oven-baked russet potatoes stuffed with savory seasoned black beans, tender roasted broccoli florets, creamy nonfat Greek yogurt, and sharp shredded cheddar cheese.
Ingredients
- 426 g (15 oz) 426 g Potatoes (raw, skin) — Scrubbed, pricked with a fork, rubbed with oil and salt
- 340 g (12 oz) 340 g Broccoli (raw) — Cut into bite-sized florets, tossed in olive oil and salt
- 250 g (8.8 oz) 250 g Beans (black turtle, mature seeds, canned) — Rinsed, drained, and warmed with light seasoning
- 120 g (4.2 oz) 120 g Yogurt (Greek, plain, nonfat) — Chilled dollop topping
- 30 g (1.1 oz) 30 g Cheese (cheddar) — Finely shredded for melting
- 14.8 g (0.5 oz) 1 tbsp Vegetable oil (olive) — Used for roasting potatoes and broccoli florets
Equipment
- Commercial Convection Oven / Range
- Full Sheet Pans with Parchment Paper
- Heat-Resistant Silicone Spatula & Tongs
- Digital Kitchen Portion Scale
Method
- Bake Potatoes
Preheat oven to 400°F (204°C). Scrub and prick potatoes with a fork, rub with olive oil and salt, and bake on a sheet pan for 50 to 60 minutes until tender.
- Roast Broccoli Florets
Toss broccoli florets in olive oil and salt. Spread evenly in a single layer on a baking sheet and roast in oven for 20 minutes until edges are tender and caramelized.
- Warm Seasoned Black Beans
Warm seasoned black beans in a saucepot over medium heat until heated through (≥ 140°F / 60°C).
- Split, Stuff & Garnish
Split baked potatoes lengthwise and fluff interior flesh with a fork. Stuff evenly with seasoned black beans and roasted broccoli florets. Top with chilled Greek yogurt and shredded cheddar cheese. Verify portion weight on scale and serve.