The potato has gotten some bad press lately. All I hear is how it’s empty calories and useless starch and ohmigosh CARBS!
Really?
Take a closer look at what is inside a humble potato. Well, inside and outside the potato. You get the best of everything if you eat the skin, too. That said, here is what you get with a large baked potato, skin included:
278 calories
7.5 grams of protein
1600 mg of potassium
28.7 mg vitamin C
0.9 mg vitamin B6
That’s half your recommended vitamin C and potassium for the day. Vegetarians will love that a potato gives you a solid chunk of protein as well. People who can’t eat gluten can use a potato as a good replacement for bread products or flour in all sorts of recipes.
So why are people hating on the potato?
The potato’s worst enemy has largely been the rise of low carb dieting. These diets are basically attacks on all kinds of white, fluffy food regardless of the food’s nutritional content. While processed white bread might deserve to be chunked off the menu, a good baked potato shouldn’t be lumped into the bad-carb pile just because of its starch content. Low carb diets have been proven to work – for a few weeks or even up to a month. Eventually, though, your body starts to look for the things it needs from foods like the potato. You start to gain weight back and feel less healthy the longer you leave these important foods out of your diet.
Did you know that the potato with skin has enough nutrients to keep you alive? You could survive solely on potatoes and be relatively healthy. I’m not suggesting that you try, but I think you should know it’s possible.
Now that we all understand the value of a potato, I have to say something about the potato’s tendency to entice us to cover it with salty, fattening butter and cheese and gravy and sour cream and all manner of things that are bad for us.
It’s true. A plain potato without anything added to it tastes kind of like moist chalk.
The key to gaining the best of the potato without blowing your healthy diet is to choose the right things to top your tater. Consider using salt-free butter instead of margarine. If you must use sour cream, choose a low-fat variety. Instead of a fatty cheese like cheddar, top your potato with something healthier. Maybe use provolone instead.
A potato can become a healthy meal if you top it with a chicken breast and some low fat, low sodium ranch dressing. Throw some fresh spinach in there for color and flavor, too. Portabello mushrooms are a brilliant addition to any potato.
The versatility of the spud can’t be ignored, either. Boil your potato down into a nice soup on cold days. Grate your potato and fry it in light olive oil for hash browns. Mashed potatoes go with almost anything. A potato pancake is a fabulous alternative to bread in a sandwich – and it makes a nice wrap for an omelet or scramble as well.
My point? Don’t disregard the potato. It is truly a miracle food that can keep you healthy without adding inches to your waistline. Get creative and remember that the potato is a blank canvas that can be used to create almost any flavor you like. Bake it, mash it, or boil it, but don’t ignore it.
HH



