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.

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.

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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.

Smoked Pulled Pork Bowls

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds smoked pulled pork warmed
• 4 cups mashed potatoes or cooked white rice
• 1 cup barbecue sauce
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 6 slices bacon cooked and crumbled
• 4 green onions sliced
• 1/2 cup pickled jalapeños optional

Method

 

1. Warm pork with barbecue sauce in a large skillet over medium about 8-10 minutes until heated through, stirring occasionally.
2. Meanwhile, prepare mashed potatoes according to package or warm cooked rice.
3. Divide potatoes or rice among 6 bowls.
4. Top generously with warm pork.
5. Add cheddar over hot pork to melt slightly.
6. Top with sour cream dollops, bacon, green onions, and optional jalapeños; 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.

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.

Marry Me Chicken Soup

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds boneless skinless chicken breasts
• 3 tablespoons butter
• 4 cloves garlic minced
• 1 cup sun-dried tomatoes in oil drained and chopped
• 3 cups chicken broth
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes optional
• 1/4 cup fresh basil chopped
• Cooked rice or mashed potatoes for serving

Method

 

1. Season chicken with salt and Italian seasoning. Melt butter in a large Dutch oven or pot over medium-high; sear chicken about 3-4 minutes per side until golden. Remove; set aside.
2. Cook garlic in same pot 1 minute until fragrant; add tomatoes and cook 2 minutes.
3. Add broth; simmer, scraping browned bits from bottom.
4. Return chicken; reduce heat to medium-low, cover, and simmer 15-20 minutes until cooked through and tender.
5. Remove chicken to cutting board; shred or dice bite-size.
6. Stir cream and Parmesan into broth until cheese melts and soup turns creamy; add optional pepper flakes.
7. Return chicken; stir in 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.

Open Faced Turkey Sandwiches

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 8 slices thick sourdough bread
• 1 pound sliced turkey breast
• 8 slices provolone cheese
• 1/4 cup mayonnaise
• 1/4 cup cranberry sauce
• 2 cups baby spinach
• 1 large tomato sliced
• 2 tablespoons butter softened
• Salt and pepper to taste

Method

 

1. Preheat oven to 375°F; line a baking sheet with parchment.
2. Butter one side of each bread slice; place butter-side up on sheet. Toast 5-7 minutes until golden and crispy.
3. Remove; spread mayonnaise on each slice. Layer each with spinach, turkey, tomato, and cranberry sauce dollop.
4. Top each with provolone slice; bake another 5-8 minutes until cheese melts and bubbles.
5. Season with salt and pepper; serve immediately, hot with gooey cheese.

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.

Cuban Pork Sandwiches

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 Cuban rolls or French bread rolls sliced horizontally
• 1 pound roasted pork thinly sliced
• 8 slices deli ham
• 8 slices Swiss cheese
• 1/2 cup dill pickle slices
• 1/4 cup yellow mustard
• 4 tablespoons butter softened
• 1 tablespoon olive oil

Method

 

1. Spread mustard generously on both cut sides of rolls.
2. Layer roll bottoms with Swiss, pork, ham, pickles, and another Swiss slice; add roll tops.
3. Butter sandwich outsides, top and bottom.
4. Heat a large skillet or panini press over medium; add oil. Add sandwiches; press firmly with heavy skillet or spatula.
5. Cook 4-5 minutes per side, pressing occasionally, until bread is golden brown and crispy and cheese fully melted. Slice diagonally; 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.

Roasted Brussels Sprouts Salad

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 pounds Brussels sprouts trimmed and halved
• 3 tablespoons olive oil divided
• 1 can 15 oz chickpeas, drained and rinsed
• 1/2 cup dried cranberries
• 1/2 cup pecans roughly chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Method

 

1. Preheat oven to 400°F. Toss sprouts and chickpeas with 2 tablespoons oil, salt, and pepper on a large baking sheet; arrange sprouts cut-side down.
2. Roast 20-25 minutes, stirring halfway, until sprouts are golden brown with crispy edges and chickpeas slightly crunchy.
3. Meanwhile, whisk vinegar, honey, mustard, remaining 1 tablespoon oil, salt, and pepper in a small bowl.
4. Transfer roasted vegetables to a large serving bowl; toss with cranberries and pecans.
5. Drizzle with dressing; toss gently. Top with feta; 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.

Salmon Coconut Rice Bowls

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 salmon fillets 6 oz each
• 1 1/2 cups jasmine rice
• 1 can 14 oz coconut milk
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon fresh grated ginger
• 2 cloves garlic minced
• 1 tablespoon honey
• 2 cups baby spinach
• 1/2 cup shredded carrots
• 2 green onions sliced
• Sesame seeds for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

1. Rinse rice until water runs clear; combine with coconut milk and water in a medium pot. Boil, reduce heat to low, cover, and simmer 15 minutes until tender and liquid absorbed.
2. Meanwhile, pat salmon dry with paper towels; season both sides with salt and pepper.
3. Whisk soy sauce, 1 tablespoon sesame oil, ginger, garlic, and honey in a small bowl.
4. Heat remaining 1 tablespoon oil in a large skillet over medium-high; cook salmon skin-side up 4 minutes.
5. Flip; brush with half the glaze and cook another 4-5 minutes until easily flaked with fork.
6. Fluff rice with fork; divide among four bowls. Top each with spinach, carrots, and salmon.
7. Drizzle with remaining glaze; garnish with green onions and sesame seeds. Serve.

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.

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.

Honey Mustard Salmon Plates

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 salmon fillets 6 oz each
• 1/3 cup Dijon mustard
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound baby potatoes halved
• 1 pound green beans trimmed
• Fresh parsley for garnish

Method

 

1. Preheat oven to 425°F; line a large baking sheet with parchment.
2. Whisk mustard, honey, 1 tablespoon oil, garlic, lemon juice, paprika, pepper, and 1/4 teaspoon salt in a small bowl until combined.
3. Toss potatoes with remaining oil and salt; spread on one side of sheet. Roast 10 minutes.
4. Remove sheet; add beans and salmon skin-side down. Brush salmon generously with glaze.
5. Bake another 12-15 minutes until salmon is cooked through and flakes easily and vegetables are tender.
6. Brush salmon with remaining glaze; garnish with parsley. Serve immediately with potatoes and 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

Thai Yellow Chicken Curry

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds boneless chicken thighs cut into bite-sized pieces
• 2 cans 14 oz each coconut milk
• 3 tablespoons Thai yellow curry paste
• 2 tablespoons vegetable oil
• 1 large onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh grated ginger
• 2 large potatoes peeled and cubed
• 2 medium carrots sliced
• 1 red bell pepper cut into strips
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• Juice of 1 lime
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Method

 

1. Heat oil in a large pot or Dutch oven over medium-high; cook onion 3-4 minutes until softened.
2. Add garlic and ginger; cook 1 minute until fragrant. Stir in curry paste; cook 2 minutes, stirring constantly to bloom spices.
3. Stir in coconut milk and broth to combine with paste; mix in fish sauce and sugar well.
4. Add potatoes and carrots; simmer 10 minutes until vegetables start softening.
5. Add chicken and pepper; simmer 12-15 minutes until chicken is cooked through and vegetables tender, stirring occasionally.
6. Remove from heat; stir in lime juice. Taste; add fish sauce if needed.
7. Serve over jasmine rice, garnished with basil.

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.

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.

BBQ Chicken Sweet Potato Skins

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 large sweet potatoes
• 2 cups cooked shredded chicken
• 1 cup BBQ sauce divided
• 2 cups shredded cheddar cheese
• 4 slices bacon cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 3 green onions sliced
• 2 tablespoons butter melted
• Salt and pepper to taste

Method

 

1. Preheat oven to 400°F. Pierce potatoes with fork; bake directly on rack 50-60 minutes until very tender.
2. Cool 10 minutes; halve lengthwise. Scoop out most flesh, leaving about 1/4 inch attached to skin.
3. Mix scooped flesh with chicken, 3/4 cup BBQ sauce, and half the cheddar; season with salt and pepper.
4. Brush skins with melted butter; place on baking sheet and fill generously with chicken mixture.
5. Top with remaining cheddar; bake 12-15 minutes until melted, broiling last 2-3 minutes for golden, bubbly cheese.
6. Drizzle with remaining BBQ sauce; top with bacon, sour cream, cilantro, and green onions. Serve.

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.

Loaded Veggie Stuffed Peppers

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 large bell peppers any color, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup corn kernels fresh or frozen
• 1 cup black beans drained and rinsed
• 1 cup diced tomatoes drained
• 4 ounces cream cheese softened
• 2 cups shredded cheddar cheese divided
• 6 slices bacon cooked and crumbled
• 1/2 cup sour cream
• 1/4 cup chopped chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Method

 

1. Preheat oven to 375°F. Bake peppers in a baking dish 10 minutes to soften slightly.
2. Mix quinoa, corn, beans, tomatoes, cream cheese, 1 cup cheddar, garlic powder, onion powder, salt, and pepper in a large bowl until cream cheese is incorporated.
3. Remove peppers; fill generously with mixture, packing gently.
4. Top with remaining cheddar and half the bacon.
5. Cover dish with foil; bake 20 minutes. Uncover; bake another 5 minutes until cheese melts and bubbles.
6. Serve topped with sour cream, remaining bacon, and 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.

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.

Turkey Bacon Ranch Zucchini

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 medium zucchini halved lengthwise
• 8 slices turkey bacon cooked and crumbled
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 4 ounces cream cheese softened
• 2 tablespoons ranch seasoning mix
• 1/4 cup diced tomatoes
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon salt

Method

 

1. Preheat oven to 400°F; line a large baking sheet with parchment.
2. Scoop seeds and flesh from zucchini halves, leaving about 1/4-inch border. Salt; stand 10 minutes, then pat dry.
3. Mix cream cheese, ranch seasoning, half the bacon, and half of both cheeses in a medium bowl.
4. Divide filling evenly among zucchini; spread into centers.
5. Top with remaining cheeses, bacon, and tomatoes.
6. Bake 25-30 minutes until zucchini is tender and cheese golden and bubbly.
7. Sprinkle with chives; serve.

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.