Who doesn’t like a steaming baked potato loaded with fresh toppings? Potatoes are very high on the glycemic index, so I always thought it was best to steer clear of them. But then I learned about their wonderful benefits, such as being high in vitamin C and B6 (almost half of the daily recommended amounts), and discovered how they can be a vehicle for other good foods such as butter, sour cream, and cheese which drastically lowers its glycemic index, and now I am a big fan! There are so many good options for a baked potato, so get creative and dig in!
Organic potatoes are one of the dirty dozen, meaning that they contain a large amount of pesticides. In fact, according to studies, 81% of conventionally grown potatoes contain pesticides, even after being washed and peeled. We pay $3.50 for a 3 lb bag of organic potatoes at our local grocery store, which I think is well worth the price.
- 1 Potato
- 2 T. Butter (Kerrygold)
- 4 T. Sour Cream
- ½ c. Shredded Cheddar Cheese
- 2 Chives, Chopped
- Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
- Pepper (Buy it here.)
- Optional Toppings: Crumbled bacon, chili, or broccoli
- Cook the Potato.
- Microwave: Poke holes in the potato and cook for 5 minutes.
- Bake: Wash your potatoes, rub with olive oil or coconut oil, sprinkle with salt and pepper, and bake at 350˚F for 1 hour. (Flip halfway through.) Bake a whole bunch so that you can keep extra in the fridge so that you won’t need to wait for an hour the next time you want a baked potato! *Throw these in the oven when you’re making a roasted chicken!
- Cut it up, smother it with butter, and sprinkle shredded cheddar cheese on the top. Pop it in the microwave for 1 minute.
- Then, smother it with sour cream, top with chopped chives, and sprinkle generously with salt and a little pepper.
- Now tell everybody to leave you alone because you have some serious eating to do!!