Great stand-by meal! Baked Potatoes are always so versatile, filling and frugal!

Here is what you need for the potatoes:
1 baking potato for each person, butter, sour cream, cheddar cheese, salt and pepper

Here is what you need for the salad:
1 bag of baby spinach leaves, a handful of dried cranberries, a handful of chopped walnuts and Raspberry Vinaigrette

Step 1:


Wash your potatoes, wrap them in foil and bake at 350 for 1 hour. I like to rub the skins of the potato with sea salt for a little extra flavor! *If you don’t have time to bake them, poke them with a fork and stick them in the microwave!

Step 2:
While your potatoes are cooking, get your salad ready! Wash your spinach.

Step 3:

Add a handful of dried cranberries and chopped walnuts

Step 4:

Prepare your bread.

Step 5:

Once your potatoes are done, push back the foil and make an “x” in the center of the potato. Push in and up to open your potato nicely.

Step 6:
Serve with potato toppings, bread and salad.

Enjoy!