I remember a time when eating anything “white” was forbidden. Oh the bondage of rules.
I actually really enjoy potatoes, maybe the fried ones a little too much.
But let me introduce another philosophy, one you may not agree with. And that’s ok.
Instead of staying away from avocados because they are high in fat or from white potatoes because they are full of carbs, why not eat those foods (which are whole, real foods) in moderation and stay away from things like High Fructose Corn Syrup, Aspartame, Genetically Modified foods, etc?
It really does take the pressure off. 🙂
A perfectly baked potato can make a simple, filling meal. We have them often and pair with a large, vegetable filled salad. They also make a nice companion to soup!
For this recipe, you won’t need anything but some Russet baking potatoes, oil, and sea salt (and your oven).
Next time you need a quick dinner idea, try this one out. We like to top with chili beans, dairy-free butter, sour cream or cream cheese made from cashews (if you eat dairy, a good organic version of those will work great!), and green onions.
- 4 organic Russet baking potatoes
- 2-3 teaspoons of olive oil
- sea salt, to taste
- Preheat your oven to 350 degrees.
- With a fork, poke 12 holes (3 going down each side of the potato) in the potato.
- Put the olive oil in a bowl, and using your fingers, spread the oil all over the potatoes.
- Sprinkle sea salt generously on the potatoes.
- Place directly on the oven rack and bake for 60-70 minutes, flipping with tongs half way through.
- They will be ready when you can insert a sharp knife into the potato without any resistance.
- Split or cut in half and fill with your favorite toppings. Enjoy!