THU LUNCH · FROM THE VIDEO
Loaded Baked Potato Bowl
- 55 min
- 12 min with Sunday prep
- 1–4 servings
- 410 kcal
- 21g protein
A hearty, no-fuss lunch bowl built on a chopped baked potato and finished with melty cheddar, black beans, a jammy soft-boiled egg and a dollop of Greek yogurt standing in for sour cream. It reheats beautifully at your desk and tastes like a loaded baked potato in bowl form, minus the heavy cream.
Adds this lunch's 6 groceries to your Walmart cart; you check out on Walmart. Part of 5 work lunches from one $25 grocery run · send the whole week to Walmart.
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Ingredients
- 1 medium (about 8 oz)russet potato, baked
- 1 large egglarge egg
- 1/2 cupblack beans, drained and rinsed
- 1/4 cupshredded cheddar cheese
- 3 tbspplain Greek yogurt
- 2 tbspsalsa
- 1 tbspgreen onion, thinly sliced
From the pantry: olive oil, salt, black pepper
Cookware
baking sheet · small saucepan · cutting board · chef's knife · meal-prep container
Directions
- If starting from scratch, bake the potatoes at 425°F (220°C) for 45 minutes until a knife slides in easily, or microwave for 8–10 minutes; if using Sunday's prepped potatoes, skip this step.
- Bring a small saucepan of water to a boil, gently lower in the eggs, and cook for 7 minutes for a jammy yolk.
- Drain the eggs and run them under cold water for 1 minute, then peel and halve them.
- Warm the black beans in the same saucepan over medium heat for 2 to 3 minutes, or microwave them in a small bowl.
- Split the warm baked potato open on a cutting board and roughly chop it into bite-sized pieces.
- Divide the chopped potato into the base of each meal-prep container.
- Top each bowl with warm black beans and shredded cheddar so the cheese melts slightly from the heat.
- Nestle the halved jammy egg on top, season everything with a pinch of salt and pepper, and let cool slightly before adding the yogurt and salsa.
- Add a dollop of Greek yogurt and a spoonful of salsa on top, sprinkle with sliced green onion, and seal the container.
Two tips
- No fresh green onion on hand? A pinch of dried chives or a little extra pepper works fine.
- Boil all the week's eggs at once on Sunday so this bowl comes together in minutes on Thursday.
Packing
"Pack the yogurt and salsa in a small separate container or lidded cup so the potato and beans don't get soggy, then spoon them on right before eating. Reheat the potato, beans and cheese portion in the microwave for 1 to 2 minutes, then top with the cold yogurt, salsa and egg."
Storage
Keeps well in the fridge for up to 4 days in a sealed container; the components don't freeze well because the potato texture turns grainy and the yogurt separates.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 21 g
- Carbs
- 48 g
- Fat
- 15 g
- Fiber
- 8 g
- Sodium
- 620 mg
The rest of the week
MonEgg Fried Rice
Day-old rice fried with peas, carrots and 3 scrambled eggs; soy sauce to finish.
rice · eggs · frozen peas and carrots · soy sauce
~22g proteinFull recipe →
TueBlack Bean Burrito Bowl
Rice, black beans, corn, salsa and cheddar.
rice · black beans · salsa · cheddar · corn
~20g proteinFull recipe →
WedLemon Chickpea Pasta with Spinach
Lemony chickpea pasta with extra chickpeas and a handful of spinach.
chickpea pasta · chickpeas · lemon · spinach
~24g proteinFull recipe →
FriCrunchy Taco Salad Jar
Salsa and yogurt at the bottom, then beans, corn, cheese, romaine; chips on the side.
romaine · black beans · corn · salsa · cheddar · tortilla chips
~19g proteinFull recipe →
Recipe developed by MealPot for the “5 work lunches from one $25 grocery run” video. Nutrition is estimated from standard (USDA) data for the quantities above. Photo: MealPot, an AI-rendered illustration of the packed lunch.