The Baked Potato Fan - Yoga Journal

The Baked Potato Fan


There are several ways to prepare this unusual dish. You can fill the slits in the potato with bright peppers and onions, with a mix of other vegetables, or with a cheese-based combination, such as sautéed wild mushrooms and slices of Gruyère cheese. As the potato bakes, it absorbs the juices from the fillings.

  • SERVINGServings


  • 6 large oval baking potatoes, about 10 oz. each
  • 2 large Vidalia onions
  • 1 large red bell pepper
  • 2 large green bell peppers
  • 1 Tbs. freshly chopped rosemary, optional
  • Salt and freshly ground black pepper to taste
  • 6 Tbs. soy margarine, melted, or canola oil


  1. Preheat oven to 425F.
  2. Using a sharp knife, carefully remove skin from top half of potato only. Cut about 8 slits three-quarters of way through potato, about 1 inch apart. Do not cut through skin on underside.
  3. Peel onions, cut in half lengthwise and cut each half into 1/8-inch-thick slices to create half circles.
  4. Cut peppers into quarters lengthwise, removing stems and seeds. Cut each quarter into 2 tall triangles.
  5. Combine rosemary, salt, pepper and melted margarine in small bowl.
  6. Place each potato on 12x14-inch sheet of foil or parchment. Gently pull apart first slit, and insert slice of onion; in second slit, insert red pepper triangle; in third slit, insert green pepper triangle. Repeat until slits are filled. Drizzle 1 Tbs. seasoned margarine over each potato; wrap well in foil. Place on baking sheet.
  7. Bake potatoes 45 to 55 minutes, or until tender when pierced with skewer. Serve in wrapper, and let each person unwrap potato.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 450
  • Carbohydrate Content: 80 g
  • Fat Content: 12 g
  • Fiber Content: 9 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 180 mg
  • Sugar Content: 9 g