This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"A satisfied customer-we should have him stuffed!"
-Basil Fawlty, Owner, Fawlty Towers
I do love baked potatoes. They're so simple but so many different ways to cook them. The main decision is whether to wrap or not. Foil traps the moisture and the potato steams along with baking making for a moister flesh. I prefer to not wrap potatoes and bake them unwrapped. The skin turns out crispy and the flesh fluffier I feel.
Idaho potatoes are the best for baking. You can bake waxy potatoes like Yukon gold or red potatoes but they will not have the same fluffiness as Idahos. If you are in a hurry, the microwave will cook your potato but these dry out too much. You can cook it for 2 minutes on high prior to putting the potato in the oven and it will preheat the potato and shorten the cooking time by about 10 minutes. Of course, the Nutrition Facts don't include what you put on top of your potato. Loading it down with butter will add a lot of calories. I like a little bit of salt and pepper with sour cream and maybe some grated cheddar cheese.
Servings: 1 | Serving size: 1 6-ounce potato
Cooking Time: 45 Minutes
This recipe can easily be multiplied. Leftover baked potatoes are great in salads, or reheat gently.
Preheat the oven to 325°F.
Scrub the potato and place in the oven. Bake for 30 to 40 minutes until the potato gives slightly when you squeeze it.
Serving size: 1 6 ounce potato
|Calories from Fat 2
|% Daily Value
|Total Fat 0g
|Saturated Fat 0g
|Monounsaturated Fat 0g
|Trans Fat 0g
|Total Carbohydrates 36g
|Dietary Fiber 4g
|Vitamin A 0%
|Vitamin C 27%
|Vitamin K 3 mcg
|Potassium 899 mg
|Magnesium 47 mg