Baked Potatoes

Baked Potatoes

2 servings
Preparation 5 min
Cooking 1 h

230 calories per serving 


Ingredients

2 potatoes, Russet or Idaho type   500 g
1 tsp olive oil   5 mL
2 tsp butter, unsalted   9 g
2 green onions/scallions, chopped   30 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Oblong-shaped Russet or Idaho potatoes are the ones to use in this recipe because their high starch content yields a fluffy baked potato.

Potatoes may be baked in a traditional oven, cooked in an outdoor grill or in a microwave, the choice being a matter of personal preference : baking is longer, but yields a crusty skin. It should be the preferred method when baking the potatoes with other food to save energy and time.

Method

Baking method

Preheat the oven to 205ºC/400ºF.

Clean the potatoes, then prick them a few times with a fork to allow the humidity to escape without bursting the skin while cooking. Coat the potatoes with the oil, sprinkle with salt, then bake them in the middle of the oven for about 1 hour, depending on the size of the potatoes. (The baking time could be slightly reduced by wrapping each potato individually in aluminum foil, since the heat trapped inside would help cooking. The result would be a softer skin and a moist flesh).

Outdoor grill method

Clean the potatoes then wrap them individually in aluminum foil. They are ready after 45 to 60 min, depending on their size.

Microwave method

Clean the potatoes, then prick them a few times with a fork and place them on a paper towel in the microwave. The cooking time at maximum power is about 8 min for one potato, depending on the size of the potato and the power of the oven (The cooking time must be increased when more than one potato is cooked at the same time). Turn the potatoes once at the halfway point if the oven does not have a turntable. Let the potatoes stand 2 min, wrapped in paper towels before serving.

Garnish

Halve the potatoes lengthwise, scoop out the flesh using a spoon, paying attention not to damage the "shells". Mash the flesh in a bowl, stir in the butter and chopped scallions. Season with salt and pepper, then put the mixture back into the skins. Place the potatoes back into the oven under the top broiler for 2-3 min until they are warm and slightly golden-coloured.

Alternatively, the broiling step can be skipped and the halved potatoes may be just garnished and served right away.

Nutrition Facts Table

Nutrition Facts

per 1 serving (210g)

Amount

% DV*

* DV = Daily Value

Calories

230

Fat

6 g

9 %

Saturated 2.5 g
+ Trans 0.2 g

14 %

Cholesterol

10 mg

Sodium

25 mg

1 %

Carbohydrate

41 g

14 %

Fibre

5 g

18 %

Sugars

3 g

Protein

5 g

Vitamin A

6 %

Vitamin C

35 %

Calcium

4 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Copper, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Good source of :
Fibre, Iron, Magnesium, Manganese, Niacin, Vitamin C
Excellent source of :
Folacin, Potassium, Vitamin B6, Vitamin K

More info


This recipe is in the following categories: Potato | Side dishes | Halal | High Fibre | High Iron | Kosher | Low Sodium | Vegetarian | Bake | Microwave

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