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In Praise of the Baked Potato

In the recent era of carb bashing, the humble potato took a hard hit. Often prepared in fattening ways, like the cream-and-butter-laden mashed potatoes or the oily french fry, our potato fears might have been justified. But, I ask you to reconsider the baked potato.


If you take away the butter, sour cream, and cheese often heaped on a baked potato, what you have left is an exceptionally healthful, low calorie, high fiber food containing antioxidants that offer protection against cardiovascular disease, cancer, and possibly Alzheimer's.

Not only is the potato high in vitamin C, it is also a good source of vitamins B6 and B3, as well as the minerals potassium and magnesium, which both help prevent muscle cramps. Plus potatoes are high in dietary fiber, but don't skip the skin because that is where you'll find the fiber.

So, if you're like me and crave a baked potato on a cold Winter night, I say go ahead and eat one. To see my suggestions for healthy ways to top your spud, just read more.

Here are a few alternatives to overplayed potato toppings like sour cream and butter: salsa, pesto, soup, soy sauce and steamed broccoli, sauteed onions (in olive oil, of course!) caramelized with a little balsamic vinegar and some lightly toasted walnuts.

Well, I know what I am having for dinner. What about you? Do you love potatoes too? Share your love in the comment section below.

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