Nutrition Tips, Recipes

Tip of the Week: Top 5 Ways to Upgrade a Baked Potato!

Cooler weather outside means it is time for warmer meals inside! Potatoes are in season in the fall because they have been growing underground all summer and it’s finally time to dig them up! Whether you dig them up with a shovel, or a specialized potato digger you pull with a big tractor, you’re digging up tons of health benefits!

Potatoes come in all sorts of sizes, colors, shapes, and varieties, (learn more) and are good for you! Potatoes, and their skins, have more potassium than a banana per serving, are an excellent source of vitamins C and B6, and are full of nutrient-dense carbohydrates1. Remember carbohydrates are used for energy! Be sure you eat the skin too so you can get all those vitamins into your body!

What kind of potato do I need for baked potatoes?

Russet Potatoes – the classic choice is the simple brown russet potato. They’re high in starch and that means they get extra fluffy when baked. (This is the same potato restaurants use for fries!)

Sweet Potatoes – The orange insides of a sweet potato will get fluffy when baked too. Their natural sweetness makes them ideal for lots of different toppings, whether they are sweet or spicy. Plus sweet potatoes are loaded with extra vitamins like beta carotene.

How do I bake a potato?

Its easy! Baking them in the oven will give you the fluffy center and crisp skin, but you can microwave them if you are short on time, or you can use other kitchen appliances like the toaster oven, slow cooker, or air fryer if you have them in your kitchen.

1- Oven Baked Potatoes: Preheat oven to 400 F. Wash and dry your potatoes, and prick them with a for a few times. Rub each potato with a light coating of vegetable oil and bake on a sheet pan for about an hour. Let them cool a bit before adding your warm toppings.

2-Microwave potatoes: Every microwave is different, so it may take a bit to perfect baked potatoes in yours. Wash and dry your potatoes, then prick them with a fork. Put them in the microwave and cook on high for 3-4 minutes, then flip and rotate the potato and cook for another 3-4 minutes. Check for done-ness by sticking in a fork; it should feel tender all the way through.  If the potato is finished, allow it to sit for 1 minute in the microwave to cool a bit. If its still hard in the middle, cook in 1-minute increments until the potato is tender.

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