Everyone loves a loaded baked potato, and in my family it's been a firm favorite forever. So this is a really cool idea of taking those same flavors that we love so much and turning them into a bowl or something completely different, but still giving you that smoky, cheesy, comforting goodness.
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Plus, if you're trying to watch those calories, sometimes swapping out a different starch for a potato is a healthier option. Try out these 15 loaded baked potato alternatives for another week, and you'll see what I mean about how well it all goes with the alternatives.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Smoked Pulled Pork Bowls
This is a great way to use that smoked pulled pork you've got left over from the barbecue. Sometimes we have a huge batch of leftover meat, like ribs, and I'll make sure to get all of it off the bone to use for something like this the next day. You could also prep ahead with the smoked pulled pork, and it's a brilliant way to use up leftover barbecue. What I'll do is boil up those bones and make a stock out of it, so there's absolutely no waste in my house when it comes to leftovers.
This is all about layering. Start with your base, either mashed potato or rice, then add that sticky pulled pork, and then all those different toppings. If you're feeling indulgent, you can add extra sour cream and tons of grated cheese, or you can just add barbecue sauce and coriander. It's totally up to you.
Ingredients
Method
- Warm the pulled pork in a large skillet over medium heat with the barbecue sauce, stirring occasionally until heated through, about 8-10 minutes.
- While the pork heats, prepare your mashed potatoes according to package directions or warm your cooked rice.
- Divide the mashed potatoes or rice among 6 bowls as the base layer.
- Top each bowl generously with the warm pulled pork.
- Add shredded cheddar cheese over the hot pork so it melts slightly.
- Finish each bowl with a dollop of sour cream, crumbled bacon, sliced green onions, and jalapeños if desired. Serve immediately.
Philly Cheesesteak Rice Bowls
Everyone in our household loves a Philly cheesesteak sandwich, but sometimes you can't have a sandwich for dinner, and you need something a bit more substantial and healthy. So what we like to do is take the toppings of a Philly cheesesteak- that ground beef or steak, whatever you've got around, and all that cheesy goodness- and put it on top of fluffy jasmine rice with tons of melty cheese.
I feel like this just gives you that greasy, satisfying eating experience, which we strive to achieve most of the week. It gives you all that nostalgic comfort food you need, but with a healthier base. It still kind of gives you the same craving that you're after.
Ingredients
Method
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the ground beef, breaking it apart, until browned and cooked through, about 6-8 minutes. Season with salt, pepper, and Worcestershire sauce. Remove to a plate.
- In the same skillet, add the remaining olive oil and sauté the sliced peppers, onions, and mushrooms until softened and beginning to caramelize, about 8-10 minutes.
- Add the minced garlic and cook for 1 minute until fragrant, then return the cooked beef to the skillet and stir everything together.
- Divide the cooked rice among 4 bowls.
- Top each rice bowl with the beef and vegetable mixture, then lay 2 slices of provolone cheese over the hot mixture in each bowl.
- Let sit for 1-2 minutes to allow the cheese to melt, then serve immediately.
Marry Me Chicken Soup
I can safely say that everybody has seen those viral marry me chicken trends all over social media, and when you watch those videos, I instantly want to get in my car and go buy all the ingredients to make it, because there's something so delicious about that combination. But you can have it as a soup, which is more forgiving, and you need less brining skills here.
What I find with this marry me chicken soup is that it's not as thick and intense as the original version. I like to go to the standard of some stock, and it makes me feel a whole lot better when I'm eating it, not like I'm just consuming huge amounts of calories. This could definitely be used with mashed potatoes, rice, or crispy pita; it's totally up to you and what you're feeling like that night. This has that awesome signature flavor that always works.
Ingredients
Method
- Season chicken breasts with salt and Italian seasoning. In a large Dutch oven or pot, melt butter over medium-high heat and sear the chicken until golden on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- In the same pot, add minced garlic and cook for 1 minute until fragrant, then add the chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot, reduce heat to medium-low, cover, and simmer for 15-20 minutes until chicken is cooked through and tender.
- Remove chicken to a cutting board and shred or dice into bite-sized pieces.
- Stir the heavy cream and Parmesan cheese into the broth mixture until the cheese melts and the soup becomes creamy. Add red pepper flakes if using.
- Return the shredded chicken to the pot and stir in fresh basil. Serve over rice or mashed potatoes in bowls.
Open Faced Turkey Sandwiches
Our typical Sunday go-to lunch is these open-faced turkey sandwiches. I'll always grab deli turkey when I see it, but if I have leftover turkey, this is what we ideally turn it into. Leftovers are normally richer than the deli turkey, but of course deli turkey is way more convenient, depending on your goal. There's nothing better than the combination of melty cheese, croissant, and turkey.
It's such a classic, and it always comes together so well. My son loves it that much. It's also really fast to make, and sometimes, if we've come home from a long weekend of traveling, this is what we typically make for a quick dinner snack, just before a long bath and a good night's sleep.
Ingredients
Method
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Spread softened butter on one side of each bread slice and place butter-side up on the baking sheet. Toast in the oven for 5-7 minutes until golden and crispy.
- Remove bread from oven and spread mayonnaise on each slice. Layer with spinach, turkey slices, tomato, and a dollop of cranberry sauce on each piece.
- Top each sandwich with a slice of provolone cheese and return to the oven for 5-8 minutes until the cheese is melted and bubbly.
- Season with salt and pepper, then serve immediately while hot and the cheese is still gooey.
Cuban Pork Sandwiches
My husband begs for the Cuban pork sandwich, so when we're typically having our turkey sandwiches, I'll make him this one instead. It's pretty easy to make at home and comes together very quickly. It's that cheese-and-pickle flavor that I think makes a sandwich. Traditionally, you should use a specific type of ham for this, like a good quality deli ham. Mojo marinade absolutely finishes this one off, but if you're short on time, that's a step you can skip. And of course the pickles aren't a garnish; they're actually part of the sandwich.
This takes me about 3 minutes, and it's all done. Just make sure you press the sandwich long enough so that everything melts and you get that gooeyness when you cut into it. I like to serve this with a good quality mustard and tons of mayonnaise.
Ingredients
Method
- Spread mustard generously on both cut sides of each roll.
- Layer the bottom half of each roll with Swiss cheese, roasted pork, ham, pickles, and another slice of Swiss cheese. Place the top half of the roll on each sandwich.
- Spread softened butter on the outside of each sandwich, coating both the top and bottom.
- Heat a large skillet or panini press over medium heat and add olive oil. Place sandwiches in the pan and press down firmly with a heavy skillet or spatula.
- Cook for 4-5 minutes per side, pressing occasionally, until the bread is golden brown and crispy and the cheese is completely melted. Slice diagonally and serve hot.
Roasted Brussels Sprouts Salad
Don't skip past this just because you read "Brussels sprouts." The salad surprisingly comes together really, really well and is super delicious if you've roasted these properly. The key technique here is cutting these guys in half and then caramelizing those edges; that's what gives us the salad's ultimate flavor. If you undercook these guys, they become bitter, and you can't overcook them either, so keep an eye on them when you are cooking them or roasting them.
The real flavor also comes from the cheese, the dressing, and the nuts. If you want to make this a complete main meal, you could always add some protein like chickpeas or roast chicken breast; it will completely transform it from a side to a complete meal. A good splash of olive oil over the top at the end finishes the dish off wonderfully.
Ingredients
Method
- Preheat oven to 400°F. Toss Brussels sprouts and chickpeas with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Arrange Brussels sprouts cut-side down.
- Roast for 20-25 minutes, stirring halfway through, until Brussels sprouts are golden brown and crispy on the edges and chickpeas are slightly crunchy.
- While vegetables roast, whisk together balsamic vinegar, honey, Dijon mustard, remaining 1 tablespoon olive oil, salt, and pepper in a small bowl to make the dressing.
- Remove roasted vegetables from oven and transfer to a large serving bowl. Add dried cranberries and chopped pecans, tossing to combine.
- Drizzle the dressing over the salad and toss gently. Top with crumbled feta cheese and serve warm or at room temperature.
Salmon Coconut Rice Bowls
If I’m craving something special but don’t want to wait for takeout, I make these bowls. Cooking the rice in coconut milk instead of water makes it creamy and a little sweet, which pairs nicely with the rich, tender salmon.
What I love most is that this recipe tastes like something from a restaurant, but it’s simple to make and ready in less than 30 minutes.
Flaky salmon on coconut jasmine rice makes a dinner so tasty that even my pickiest eater always asks for seconds. You can use whatever toppings you have in your fridge.
Ingredients
Method
- Rinse jasmine rice until water runs clear. In a medium pot, combine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- While rice cooks, pat salmon fillets dry with paper towels and season with salt and pepper on both sides.
- In a small bowl, whisk together soy sauce, 1 tablespoon sesame oil, ginger, garlic, and honey to create a glaze.
- Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Place salmon skin-side up in the pan and cook for 4 minutes.
- Flip salmon, brush with half the glaze, and cook for another 4-5 minutes until salmon flakes easily with a fork.
- Fluff coconut rice with a fork and divide among four bowls. Top each with baby spinach, shredded carrots, and a salmon fillet.
- Drizzle remaining glaze over the bowls and garnish with green onions and sesame seeds before serving.
Honey Mustard Salmon Plates
This is an absolute must to make next time you don't know what to do with a piece of salmon. There's something absolutely delicious about honey mustard and salmon, it just goes so well together. Plus, this is so easy to make because it is literally one tray of cleaning up.
Salmon dries out pretty fast, about 10 to 12 minutes for fillets, so timing really does matter with this one, more than the technique here. When you're making that marinade, make sure you don't use too much honey, because this is what causes the edges to burn, and if you use too much mustard, this is what makes it become bitter. So you've got to find that better sweet middle ground here.
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This is such a good dish because really it goes with absolutely everything, whether it's with a side of seasonal veg and some egg noodles, or with some fluffy jasmine rice. The salmon just goes with absolutely everything. Sesame seeds to finish this off, and then of course my favorite, herbs.
Ingredients
Method
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- In a small bowl, whisk together Dijon mustard, honey, 1 tablespoon olive oil, minced garlic, lemon juice, paprika, pepper, and 1/4 teaspoon salt until well combined.
- Toss halved baby potatoes with remaining olive oil and remaining salt, then spread on one side of the prepared baking sheet. Roast for 10 minutes.
- Remove baking sheet from oven and add green beans to the pan. Place salmon fillets skin-side down on the sheet and brush generously with the honey mustard glaze.
- Return to oven and bake for 12-15 minutes until salmon is cooked through and flakes easily, and vegetables are tender.
- Brush salmon with any remaining glaze, garnish with fresh parsley, and serve immediately with the roasted potatoes and green beans.
Thai Yellow Chicken Curry
Out of all the Thai chicken curries, yellow is the mildest and the most approachable. When I am making this for my friends and family, I typically will substitute a green curry paste for yellow because not everybody can handle the heat.
A trick that I learned in my culinary years past is to crack the coconut cream, which is used in Thai cooking. What I mean by this is the thick part at the top of the can is the cream, and the thin part is the milk. You cook the cream over medium heat until the oil separates, then you fry the curry paste in that coconut oil before adding the remaining coconut milk. Not all canned coconut milk will split easily though, because a lot of brands have stabilizers in it, but when this method does work it is such a great method. It just develops such a deeper, richer curry flavor.
The part of the chicken I use is the chicken thighs, because they stay super juicy and are much more forgiving. Breasts dry out much quicker, but honestly it works out in the end too.
The turmeric in this dish gives it that beautiful gold color and mild warmth, and plus you get turmeric's anti-inflammatory benefits as a bonus.
Jasmine rice is the perfect pairing for this, since it just soaks up all of that delicious coconut curry compared to basmati or any other short grain. This works really well if you've got kaffir lime leaves, if you can find them. And then I like to finish this of course with cilantro
Ingredients
Method
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
- Add garlic and ginger, cooking for 1 minute until fragrant. Stir in yellow curry paste and cook for 2 minutes, stirring constantly to bloom the spices.
- Pour in coconut milk and chicken broth, stirring to combine with the curry paste. Add fish sauce and brown sugar, mixing well.
- Add cubed potatoes and sliced carrots to the pot. Bring to a simmer and cook for 10 minutes until vegetables begin to soften.
- Add chicken pieces and bell pepper strips to the curry. Simmer for 12-15 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
- Remove from heat and stir in fresh lime juice. Taste and adjust seasoning with additional fish sauce if needed.
- Serve curry over jasmine rice, garnished with fresh basil leaves.
Buffalo Chicken Cauliflower Boats
If you're like me and my family, we go absolutely crazy for buffalo wings. And when I make these buffalo chicken cauliflower boats, the reaction is just the same, but with added nutrition. Make sure you cut the cauliflower into nice thick slabs, don't just use the florets, it doesn't hold structure and it crumbles.
You also have to definitely get a char on this cauliflower because that's what gives us all the appeal and flavor. There's something about buffalo sauce and cheese that is absolutely delicious. This is a great alternative if you're trying to reduce your meat consumption, and it pretty much gives you the same satisfaction.
Ingredients
Method
- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Brush cauliflower steaks with olive oil and season with garlic powder, salt, and pepper. Roast for 20 minutes, flipping halfway through, until golden and tender.
- While cauliflower roasts, mix shredded chicken with buffalo sauce in a medium bowl until well combined.
- Remove cauliflower from oven and top each steak with buffalo chicken mixture, then sprinkle with mozzarella cheese.
- Return to oven and bake for 8-10 minutes until cheese is melted and bubbly.
- Top with crumbled blue cheese, sliced green onions, and drizzle with ranch dressing before serving.
BBQ Chicken Sweet Potato Skins
Sweet potatoes are packed with fiber and vitamin A compared to regular potatoes, making them a solid choice for staying lean while working out without sacrificing flavor. The key is roasting them properly to get that soft, tender flesh that's perfect for scooping up toppings and making them satisfying to eat.
For meal prep, I can roast a batch of sweet potatoes on Sunday and use them throughout the week, they pair really well with leftover chicken, some grated cheese, and fresh chopped spring onions to create a nutritious, delicious meal. The beauty of this is how flexible it is with protein swaps, whether that's pulled pork or whatever else I have on hand.
These sweet potatoes are ideal if you're watching your weight while working out but don't want to sacrifice flavor. They're packed with more fiber and vitamin A than regular potatoes. Roasting them properly gives you that soft texture perfect for scooping and eating, which you won't get otherwise. This works great for meal prep since you can roast them Sunday and use them throughout the week with leftover chicken, mozzarella, and spring onion. And the protein is easily swappable depending on what you have available.
Ingredients
Method
- Preheat oven to 400°F. Pierce sweet potatoes with a fork and bake directly on oven rack for 50-60 minutes until very tender.
- Let sweet potatoes cool for 10 minutes, then cut in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch attached to the skin.
- Mix the scooped sweet potato flesh with shredded chicken, 3/4 cup BBQ sauce, and half of the cheddar cheese. Season with salt and pepper.
- Brush the sweet potato skins with melted butter and place on a baking sheet. Fill each skin generously with the chicken mixture.
- Top with remaining cheddar cheese and bake for 12-15 minutes until cheese is melted. Turn on broiler for the last 2-3 minutes to get the cheese golden and bubbly.
- Drizzle with remaining BBQ sauce and top with crumbled bacon, sour cream, cilantro, and green onions before serving.
Loaded Veggie Stuffed Peppers
This is another great alternative to having a stuffed potato, since you can load tons of veggies into peppers. Top it up with some grated cheese, sour cream and some bacon bits and you've got a delicious, healthier meal.
Make sure you always go for the peppers with the colors, because you're going to get something sweeter and softer. Green ones are firmer and not really as appealing when it comes to this dish. The pepper canvas surprisingly holds the moisture really well, better than rice, and it adds all that extra protein that you need, so this is a complete meal, not just a veggie side.
You can serve this as a completely vegetarian option, or sprinkle those bacon bits on top for a non-veg option.
Ingredients
Method
- Preheat oven to 375°F. Place bell peppers in a baking dish and bake for 10 minutes to soften slightly.
- In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, cream cheese, 1 cup cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until cream cheese is well incorporated.
- Remove peppers from oven and fill each pepper generously with the veggie mixture, packing it down gently.
- Top each stuffed pepper with remaining cheddar cheese and half of the crumbled bacon.
- Cover baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly.
- Serve topped with sour cream, remaining bacon crumbles, and chopped chives.
Chili Cheese Taco Shells
This is an absolute classic, and my son and husband love it: chili cheese taco shells. When I find those jumbo pasta shells, this is the go-to meal. They make awesome sturdy vessels for that chili and cheese.
When you're making this dish, make sure you don't overcook the pasta, because it finishes off in the oven. Trust me, the last thing you want is mushiness or getting it all broken up. I love to use leftover chili for this dish, and then I hide some veggies in there too. I'll finely chop up some bell peppers, celery, onion, and corn, and my son hardly even notices. Finish it off with tons of cheese and melt it in the oven on broil, and you've got a gooey, delicious meal in about 20 minutes.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cook jumbo pasta shells according to package directions until just slightly underdone, then drain and set aside to cool.
- In a medium bowl, mix together the chili, 1 cup of shredded cheddar cheese, sour cream, and chili powder until well combined.
- Carefully stuff each pasta shell with the chili mixture and arrange them in the prepared baking dish.
- Top the stuffed shells with remaining 1/2 cup cheese and salsa.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with diced green onions before serving.
Turkey Bacon Ranch Zucchini
I can eat these turkey bacon ranch zucchinis just as a main meal. I find them so satisfying, and obviously they're low on calories, which makes them great. Instead of using a roast potato, I much prefer using turkey bacon here. Another huge tip is with the zucchini, you need to remove that moisture, so make sure not to skip the salting process.
I don't necessarily use ranch seasoning here. I always check the back to see how much sodium and MSG is in the seasoning, and if there's too much I'll just use fresh herbs mixed with some salt, pepper, and finely chopped garlic, which pretty much does the same thing. I make this meal a lot when we've got tons of zucchinis growing in the garden and don't know what to do with them. Like I said, you can have this as a main meal, or it makes a perfect side.
Ingredients
Method
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Scoop out the center seeds and flesh from each zucchini half to create boats, leaving about 1/4-inch border. Sprinkle with salt and let sit for 10 minutes, then pat dry.
- In a medium bowl, mix together cream cheese, ranch seasoning, half of the crumbled turkey bacon, and half of both cheeses.
- Divide the cream cheese mixture evenly among the zucchini boats, spreading it into the hollowed centers.
- Top each boat with remaining cheeses, turkey bacon, and diced tomatoes.
- Bake for 25-30 minutes until zucchini is tender and cheese is golden and bubbly.
- Sprinkle with fresh chives before serving.
Nacho Cheese Acorn Squash
My son wouldn't eat an acorn squash on its own, but for some reason, and of course the reason is here, the nacho cheese does the trick and then there's no problem with the consuming of it. I like to build this all up beforehand and then leave it in the fridge, and then just before dinner pop it into the oven.
So it's convenient if you've got time in the morning to make it. Then I like to finish this off with the perfect amount of sour cream, homemade salsa, and cheese. This is surprisingly nutritious because of that acorn squash, and surprisingly delicious.
Ingredients
Method
- Preheat oven to 400°F. Brush the cut sides of acorn squash with olive oil and season with salt and pepper.
- Place squash halves cut-side down on a baking sheet and roast for 35-40 minutes until tender.
- While squash roasts, brown ground beef in a large skillet over medium-high heat, breaking it into crumbles. Drain excess fat.
- Add taco seasoning and 1/4 cup water to the beef, stirring to combine. Add black beans and corn, cooking for 3-4 minutes until heated through.
- Flip the roasted squash halves cut-side up and fill each with the beef mixture.
- Top generously with shredded cheese and return to oven for 5-7 minutes until cheese is melted.
- Remove from oven and top with salsa and black olives before serving.