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Baked Potato

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Baked Potato

Course: Side/App
Keyword: dairy-free, gluten-free, grain-free, low FODMAP, vegan, vegetarian
Calorie: 100-200, Under 200
Servings: 4
Calories: 174kcal


  • 4 Russet Potato (large)
  • 1 tsp Extra Virgin Olive Oil (optional)
  • 1/4 tsp Sea Salt (optional)


  • Preheat oven to 400ºF (204ºC). Scrub each potato and pierce multiple times with a sharp knife or fork.
  • Lightly coat each potato in oil and season with salt (optional). Place potatoes on a pan and bake for 45 to 50 minutes or until cooked through and very tender.
  • To serve, use a sharp knife to cut down the center of the potato then carefully squeeze the ends together to open. Top with your favourite baked potato toppings and enjoy!


  • Optional Toppings

    Butter, ghee, sea salt, black pepper, fresh herbs, green onion, sour cream, shredded cheese, red chili flakes and/or crumbled bacon bits.
  • Oil-Free

    Bake the potato without oil.
  • Low Sodium

    Omit the sea salt.
  • No Russet Potatoes

    Use baking potatoes or sweet potatoes instead.
  • Leftovers

    Store extra baked potatoes in an airtight container in the fridge for 4 to 5 days.


Serving: 4g | Calories: 174kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Cholesterol: 0mg | Sodium: 172mg | Fiber: 4g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 2mg

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