The baked potato does not need to be a boring, butter-slathered affair, or one freighted with sour cream and other less-than-good-for-you ingredients. In the video above, Martha Stewart editor Shira Bocar totally transforms the dish—and makes it much healthier, to boot.
Right off the bat, Bocar swaps out the standard tater for a vibrantly orange sweet potato. As she says, “If you love potatoes, try switching to a sweet potato: You get so many more nutrients!”
And wow, that color. The potato is left in its skin (which, per Bocar, is packed with beta-carotene), dressed with sautéed Swiss chard and onions, and topped with a few slices of avocado, lending the dish a wonderful creaminess. As a final touch, she seasons the whole thing with flaky sea salt and a squeeze of lemon. It’s so hearty you hardly need any protein alongside. Here’s the full recipe.
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