A week of baked potato lunches

Potatoes have got a bit of a bad rap recently and you might think replacing sandwiches with baked potatoes isn’t much of an improvement.  

However, when cooked the right way — without heaps of butter, cheese or cream — they can even be good for you and are one of our goto lunch ideas when we need something quick comforting and filling.

Batch cook your baked potatoes for the ultimate fast-food lunch

They are also pretty much the most versatile lunch ingredient as you can match them up with just about anything.  But here’s the best bit.  If you batch cook your potatoes you will have the ultimate pre-prepped fast-food lunch. 

To prove the point we used our how to cook the perfect baked potato recipe to cook enough baked potatoes in about 40 minutes on a Monday morning to last us for a full week of lunches.  We just stored them in an airtight container in the fridge took them out on the day we needed them, 2 minutes in the microwave and “ping!” a ready-made lunch with minimal effort – perfect!

5 days of “zooped up” baked potato ideas

5 days of baked potato is pretty boring right? Wrong!  Just because we had the same base ingredient for 5 days didn’t mean we couldn’t have some variety in our lunch plan. So with a bit of imagination below are 5 baked potato based lunches that kept us going for a full week.

Our 5-day baked potato challenge

Click on the day listed below to reveal the lunch recipe idea

Baked potato with Mozzarella, Avocado & Tomato Salad


This tomato and mozzarella salad is one of the quickest and easiest salads you can put together with ingredients that are easily available year-round. But that doesn’t mean it doesn’t pack a tasty punch.

It is one of our favourite salads the colours and flavour combinations are awesome and when combined with a perfectly cooked baked potato this mozzarella salad will get your week of lunches off to a great start.

Slice the mozzarella and fresh tomato into “coins” slice half an avocado and layer alternatively so you have a slice of mozzarella followed by tomato then avocado. Drizzle olive oil and balsamic vinegar over the top. To finish, sprinkle chopped basil and chilli flakes over the top to fire up the flavours.  Add your baked potato and you’ve got a super tasty and filling lunch.

Chilli Baked Potato


Perfect for a different kind of “chilli” day when it’s crisp and cold outside, this warming lunch will set you up for the afternoon and if you’ve pre-prepped the chilli or have some leftovers from dinner the night before as well then it will take you less than 5 minutes to get ready.

If you need a good chilli recipe please click here

Spanish omelette


For hump day Wednesday, we thought it was time for a little variety so we allowed a little more prep time to knock up this quick and easy version of a Spanish omelette.

To make this delicious Spanish omelette start by slicing your pre-baked potato into “discs” or cubes if you prefer.  Chop two spring onions (they will cook quicker than a normal onion and take less cutting), and half a red pepper, you can also add a handful of spinach if you’d like but it’s not necessary.

Add the vegetables to a frying pan with a good glug of olive oil and cook for 3 minutes on medium heat or until soft. Remove the vegetables and take the pan off the heat. Now pour a little more olive oil into the frying pan and lay your sliced or cubed potato across the base of the pan. Arrange the cooked vegetables over the top and return to a low heat – do not stir or move the potato or vegetables while they cook.

Meanwhile, beat 6 eggs with some parsley, salt and pepper separately in a bowl, then pour into the potatoes and vegetables.

As the eggs begin to set use a spatula to run around the edge of the pan to stop the mixture sticking. If you can slide the spatula under the potatoes at the edges to loosen the omelette from the base. While the eggs are cooking turn on the grill to high heat.

After about 4-5 minutes most of the eggs should be cooked through if your frying pan isn’t ovenproof wrap some foil around the handle to protect it.  Place the frying pan under the grill enough so the omelette is covered by the heating element. Leave with the door open for approximately 3-4 minutes until the centre of the mixture hardens.

Place a plate of similar size on the top of your pan covering the omelette.

With your stronger hand on the panhandle and your other hand firmly pushing the plate against the pan lift, tip and flip the frying pan so the omelette falls out onto the plate.

Lift the pan away and slice up the omelette into portion size pieces.

Tip: If you prefer to see the top of the omelette rather than the potato side repeat the “flipping” step above using a second plate.

Baked Potato with “Yee-haw!” cowboy beans


Cowboy beans are a fun and healthy twist on your classic baked beans, cheese and baked potato.  Quick fry some spring onion, red pepper and spinach then add a tin of your favourite beans to the mix. Stir in a teaspoon of chipotle paste and you’ve got all the flavours to be taking lunch on the ranch with your longhorns!

Slice the potato and pour over the beans, grate a little cheese over the top and say “Howdy” to one tasty lunch straight from the plains!

Potato wedge nachos


Friday should be a treat day and these easy potato wedge nachos are a great way to end the week.

The recipe is quick and easy getting you a plate of yum in just a few minutes.

Preheat your oven to 220°

Take your final baked potato and cut it lengthways in half, then cut each half again and if you can one more time so you’re left with 8 potato wedges.

Turn the wedges so the skin side is on the bottom and cover each wedge with a little olive oil.

Next sprinkle with some salt, pepper chilli flakes and if you have it smoked paprika.  Place the wedges on a baking tray and cook in the oven for 10-15 minutes until slightly browned.

While the potatoes are cooking time to make the topping.  Chop an onion and slice half a red pepper into strips. Cut 10 cherry tomatoes in half and add a handful of spinach. Tip all the ingredients into a frying pan and cook through until soft. Stir in a good teaspoon of chipotle paste to the mix depending on your spicy heat taste!

Half a ripe avocado and scoop out the flesh. Mash with a fork and mix with a little lime juice chilli flakes and pepper.  In 2 minutes tops, you’ve got a quick but tasty version of our homemade guacamole!

By now the wedges should be cooked place them on a plate like numbers on a clock. Pour the vegetable mix over the wedges, cover with grated cheese and top with your guacamole.

Dig into your potato wedge nachos and reflect on your week of baked potato lunches!