Nutritionally speaking, potatoes often get a bad rap, but they can be a smart addition tohealthfulmeals.
Add to that, they’re naturally gluten free, fat free, and sodium free.
But first, you’ll have to bake some potatoes.
Credit: Alison Miksch; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey
Preheat the oven to 450F.
Rinse potatoes under cold water to remove any excess dirt.
Pat dry with a paper towel.
Pierce potatoes several times with a fork or paring knife.
Drizzle 3 large baking potatoes with 2 tsp.
olive or vegetable oil, and rub with 2 tsp.
For less sodium, rub the potato skins with salted water before baking.
Place on a 15- 10-inch jelly-roll pan with a wire rack set on top.
Bake for 1 hour or until the centers are tender; cut in half.
