Healthy Ingredient of the Week – Potatoes

Potatoes, despite what you may have heard, are good for you!  The reason potatoes get such a bad reputation is that they are often consumed in less-than-nutritious forms such as chips and French fries.  Frying a food instantly decreases that food’s nutritional value by adding unnecessary calories from fat, as does removing its skin (and, as a result, the fiber, vitamins, and minerals the skin contains).  It’s a shame that we don’t make more of an effort to eat our potatoes in whole form, as they are naturally high in fiber, Vitamin C, most B vitamins, iron, potassium, and a host of other nutrients.  The recipe below features potatoes as they are meant to be eaten – un-fried, with the skin on.

Special Baked Potatoes

4 medium baking potatoes
2 teaspoons Italian seasoning
2 tablespoons olive oil
¼ cup finely shredded cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes


  1. With a sharp knife, slice potatoes thinly but not all the way through, leaving slices attached at bottom. Fan potatoes slightly. Place in an ungreased 13-in. x 9-in. baking dish.
  2. Drizzle with olive oil and sprinkle with Italian seasoning.
  3. Bake, uncovered, at 425° for 50 minutes.
  4. Sprinkle with cheeses and parsley; bake 10-15 minutes longer or until lightly browned.

Recipe adapted from Taste of Home 


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