Perfect Baked Potato157 Cals 4 Protein 36 Carbs 05 Fats 17wprm Recipe Rating 0 Wprm Rating Starwprm Rating Star Full Svg Fill Fbd049 Wprm Recipe Rating 0 Wprm Rating Starwprm Rating Star 33 Svg Fill Urlwprm Recipe Rating 0 33

A perfect baked potato is simple to prepare in the oven, with crispy skin and a fluffy interiors. This basic recipe for how to bake a potato is foolproof.

A perfect baked potato is so easy to make and this simple method is my go-to. Although you can make it fast in the microwave, baking it in the oven allows the outside to brown and crisp. Once you cut into it, the inside is soft and fluffy. Enjoy this baked potato recipe as a side dish with your favorite protein or make it a meal and top it with chili or broccoli and cheese like the Chili Baked Potato and this Broccoli and Cheese Twice Baked Potatoes. Potatoes are a whole food, a good source of fiber and are also full of antioxidants. You may also like this Baked Sweet Potato recipe.

I like to use russet potatoes but you can also use Yukon Gold or Idaho. You’ll also need olive oil spray not to be confused with cooking spray, and salt. Once you’re ready to bake follow these steps:

Don’t wrap it with foil. Although you may be tempted to wrap the potato in foil, doing so won’t give you that really crispy skin that we are looking for here. Leaving the potatoes unwrapped will give you the best results.

Salt the outside. The skin is the loaded with fiber, so don’t toss it! To make it flavorful you’ll want to salt it so it’s tasty and crisp.

Depending on how hungry you are you can eat a half or whole potato as a side dish. Serve this oven baked potato with some sour cream or a little butter, salt, and pepper. Or load it up with sour cream, crumbled bacon, shredded cheese and chives to make a loaded baked potato.


Sheet Pan Loaded Bell Pepper Nachos

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These Sheet Pan Loaded Bell Pepper Nachos are packed with all your favorite flavors and fun toppings making them the perfect low carb appetizer to enjoy on game day!  

The Super Bowl is just a few days away and I wanted to share one of my favorite go-to appetizers that are a much healthier option than your classic nachos!  These loaded bell pepper nachos have all the things you love about this delicious finger food, except with less carbs.  Colorful mini rainbow peppers take the place of “tortilla chips” all topped with seasoned beef, melty cheese, and loads of fun toppings all on one sheet pan.  The peppers are perfectly tender, but still have a nice crunch when you bite into them so I promise you won’t miss those tortilla chips and you can enjoy these without the guilt!

These nachos are not only a great game day snack, but you could also make these as an appetizer for Taco Tuesday night or even enjoy this as a main course.  Your kids will even enjoy eating these, you may just want to adjust the toppings to their liking.


  • Mini rainbow peppers – I love using these little sweet peppers and they are perfect for taking the place of tortilla chips.  If you can’t find mini peppers, simply slice up some larger bell peppers and those will work great
  • Ground beef – I used 93% lean ground beef in this recipe, but you could also use ground turkey, ground chicken or even shredded chicken!
  • Garlic -I LOVE using fresh garlic in my recipes, but feel free to use a teaspoon of garlic powder if that’s all you have on hand
  • Seasonings – I used a delicious combination of chili powder, cumin, oregano, onion powder and salt, but if you already have a favorite taco seasoning, feel free to just add two tablespoons of that!
  • Salsa – any salsa will work so just use your favorite or whatever salsa you have sitting in your fridge or pantry. This is an easy way to add tons of flavor to the ground beef!
  • Shredded cheese – I used a combination of Colby and Monterey Jack shredded cheese, but you could use shredded Mexican, Cheddar or any other type of melty cheese!
  • Toppings – this is where you can have fun!  I topped these nachos with fresh chopped tomatoes, sliced black olives, jalapeños and cilantro with a drizzle of sour cream, but you could also add shredded lettuce, onions, guacamole, or avocado slices.  If you’re not trying to keep these low carb you could also add black beans and corn to the beef mixture which would taste delicious!


  1. Do all of your chopping.  Slice the mini peppers in half (removing all the seeds from the inside) and arrange them in a single layer on a sheet pan sprayed with a little non-stick spray (or you could use foil).  I also like to go ahead and chop up all of my toppings at this time too like the tomatoes, jalapeños, and cilantro so they’re ready to go when these come out of the oven!  You can also easily chop everything the night before and whip this up in just minutes right before serving.
  2. Make the taco filling.  In a large skillet over medium heat, start browning the ground beef (or you could use turkey or chicken) and drain any excess liquid.  Add the garlic and all of your seasonings, mixing well, then stir in that delicious salsa.  Continue cooking the meat for about 5 more minutes so that all those flavors can really come through!
  3. Top your nachos and bake!  Spoon the beef filling evenly on top of all the bell peppers, really making sure you fill up the insides of the peppers.  Top with shredded cheese and bake in the oven at 400 degrees F for about 10 to 12 minutes, until cheese is all melted and peppers are nice and tender.
  4. Have fun with toppings.  Once out of the oven, top your nachos with ALL the fixings!  Fresh tomatoes, olive slices, spicy jalapeños, cilantro and sour cream are just a few ideas, but make this to your liking!  Enjoy while these bell pepper nachos while they’re fresh out of the oven!


I love making these bell pepper nachos because they are the perfect keto-friendly snack!  Make sure to have fun with your toppings, but remember that the carbs do start adding up so keep that in mind if you’re trying to keep these nachos low in carbs.  Other low carb toppings include shredded lettuce, sliced avocados, guacamole, extra salsa, green or red onions, mushrooms and fresh cilantro.  Also, if you want these REALLY low in carbs, feel free to cut back on some of the toppings that I added.  I want you to make this to your liking!


Hope you all enjoy these delicious Loaded Bell Pepper Keto Nachos and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Sheet Pan Loaded Bell Pepper Nachos

These Sheet Pan Loaded Bell Pepper Nachos are packed with all your favorite flavors and fun toppings making them the perfect low carb appetizer to enjoy on game day!  

Yield: 6 Servings 1x
Scale 1x2x3x
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins


For the Nachos:

  • 1 lb bag mini rainbow peppers, sliced in half with seeds removed
  • 1 lb 90% ground beef (you could also use ground turkey or chicken)
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 cup chunky salsa
  • 1 cup Colby jack or Mexican cheese, shredded


  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup sliced black olives
  • 1 or 2 jalapeños, sliced
  • 1 to 2 Tbsp fresh cilantro, chopped
  • Other additional toppings: sour cream, avocado, guacamole


  1. Preheat oven to 400 degrees F and arrange mini bell pepper halves in a single layer on a sheet pan sprayed with nonstick spray or lined with foil.  Set aside.
  2. In a large skillet over medium heat, cook ground ground beef until it begins to crumble and brown, draining any excess liquid.  Add garlic, chili powder, cumin, oregano, onion powder and salt and continue cooking until meat is browned and completely cooked.  Stir in the salsa and continue cooking 5 more minutes until heated through.
  3. Spoon the ground beef mixture evenly onto the peppers, making sure to cover each one, then sprinkle with shredded cheese.
  4. Bake peppers in the oven for about 10 to 12  minutes, until peppers are tender and cheese is melted.  Remove from oven and top with tomatoes, black olives, jalapeños, cilantro and sour cream, if desired.  Enjoy while warm!

Nutrition Facts:

  • Serving Size: 7 nachos
  • Calories: 220
  • Sugar: 5.6 g
  • Sodium: 530.3 mg
  • Fat: 10.6 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 9.3 g
  • Fiber: 2.5 g
  • Protein: 18 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

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Vegetable Fried Rice

The traditional Oriental favorite with a sweet blend of crisp vegetables and rice.

Preparation Time: 20 mins

Cooking Time: 10 mins

Servings: 3-4


5 cups cooked rice, cooked

4 Tbsp. vegetable oil

3 eggs, beaten

1 pkg. Frozen Teriyaki Stir-Fry Vegetables


Heat 1 tablespoon of oil in a wok or skillet over medium heat. Add the beaten eggs, stirring continuously, about one minute, until curds form (soft scrambled). Place eggs in a large bowl. In the wok, prepare Frozen Teriyaki Stir-Fry Vegetables according to cooking directions. When Teriyaki mixture is done, add to bowl with eggs, Add remaining 3 tablespoons oil to wok, and warm over medium-high heat. Pour cooled rice into the heated oil. Stir-fry rice until lightly brown, about 5 minutes. Add the vegetable and egg mixture to the rice and stir-fry until the egg pieces are small and the mixture is heated thoroughly.

Loko Moko

An easy “real” Hawaiian favorite.

Preparation Time: 5 Min

Cooking Time: 10 Min

Servings: 2


2 Eggs

.5 lbs Ground beef, Ground Turkey, or 2 Boca Burger Patties

1 Packet Brown Gravy Mix

2 C. Prepared White Rice


Take “burger” stuff and pat into 2 patties. Fry them. Follow the instructions on the gravy packet to prepare the gravy. Fry the eggs individually. Then layer, rice on the bottom, burger, eggs, then gravy. serve hot and enjoy.

I like to leave my yolks a little runny. It adds to the sauce.

Medditeranean Pasta

Add a crisp green salad and garlic bread, and dinner is on the table! If you prefer, use all the color of peppers. And if time is short, don’t cut up the chicken tenders, simply leave them whole.

Preparation Time: 10 mins.

Cooking Time: 30 mins.

Servings: 6


1 pound penne or elbow macaroni

4 teaspoons olive oil

1 large yellow bell pepper, cut into thin strips, strips halved

1 large green bell pepper, cut into strips, strips halved

1 pound chicken tenders, each cut in 2 or 3 pieces

2 (14.5-oz.) cans diced Italian-style tomatoes with olive oil, garlic, and spices

1 (5 1/4-oz.) can pitted ripe olives, drained and halved


Put a large covered pot of water on to boil. Add pasta and cook according to package directions until al dente; drain. Return to cooking pot; cover to keep warm.

Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add bell pepper strips and cook about 7 minutes, tossing frequently, until nearly tender.

Add chicken and cook 2 minutes, tossing. Add half a can of diced tomatoes to chicken and cook 3 minutes longer, stirring often, until chicken is no longer pink in the center.

Stir in remaining tomatoes and olives. Simmer 3 to 4 minutes, stirring often, until heated through. Pour over pasta and toss to mix.


About Me

Well-tested easy recipes, meal plans, lifestyle from the chief Michelle Ray