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Beefy Baked Potatoes & Simple Salad

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Beefy Baked Potatoes & Simple Salad

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Course: Main Course
Cuisine: American
Keyword: Beefy Baked Potatoes & Simple Salad
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 480kcal


  • 4 medium russet potato
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 pound beef, ground, 95% lean
  • 2 ounce cheddar cheese


  • 1 medium cucumber
  • 4 medium peach
  • 6 cup spinach
  • 1/4 cup almonds, sliced


  • 2 tablespoon lemon juice
  • 2 tablespoon Greek yogurt, plain
  • 1 tablespoon olive oil
  • 1 teaspoon basil, dried
  • 1 teaspoon honey


  • Preheat oven to 425°F. Scrub potatoes and pat dry with a paper towel. Pierce each with a fork several times. Rub with olive oil and season with salt. Place potatoes onto top rack with a pan underneath to catch any drippings. Bake for 45 minutes or until potatoes are tender when squeezed.
  • Meanwhile, heat a skillet over medium and add beef. Cook and stir to crumble until no longer pink; set aside.
  • For the salad: Slice cucumber and chop 2 peaches. Combine in a large bowl with spinach and almonds.
  • For the dressing: In a small bowl, whisk together lemon juice, yogurt, oil, basil and honey. Pour over salad and toss to coat.
  • Slice remaining 2 peaches. Split potatoes open and top with beef and shredded cheese. Serve with side salad and peach slices.
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Calories: 480kcal | Carbohydrates: 62g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 770mg | Fiber: 8g | Sugar: 18g

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