Lunch | Dinner | Snack

Baked Potatoes

  • 10 Mins

    Prep Time

  • 45 Mins

    Cook Time

  • 4

    Servings

  • 303

    Calories

  • 1g

    Fat

  • 69g

    Carbs

  • 8g

    Protein

Ingredients

  • 4 Baking Potatoes, such as Russets, scrubbed and washed thoroughly
  • 1 Tsp Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • – Nausea-friendly topping ideas –
  • Plain Yogurt
  • Lemon Juice
  • Dill
  • Mint
  • Salt and Pepper
  • Mild Cheese, such as pasteurized mozzarella
  • Scrambled Eggs
  • DDairy:

    Replace the cheese with a non-dairy alternative or omit.

  • DDairy:

    Omit plain yogurt and replace with a plant-based sour cream.

  • EEggs:

    Omit Eggs

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Preheat Oven Preheat the oven to 450°F.

  • 3.

    Prep Potatoes Rub the skin of each potato with the olive oil and a sprinkle of salt. Pierce the skin of each potato with the fork 3-4 times.

  • 4.

    Cook Potatoes Place the potatoes on the oven rack and roast for 45 minutes or until potatoes are soft.

  • 5.

    Allow to Cool Using an oven mitt, carefully remove the potatoes. Slice down the middle. Allow to cool and enjoy plain or top with a suggested nausea-friendly topping.

  • 6.

    Store Cooked potatoes will keep covered in the refrigerator for up to 3 days.

  • 7.

    Wash Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes

Potatoes

Potatoes, in most forms, are often well-tolerated when nauseous due to their low odor and mild flavor.

Fatigue Buster

  • Ask for Assistance

    Ask a friend or family member to assist with preparing this meal.

  • Bake in the Microwave

    Try baking the potato in the microwave – thoroughly wash, poke with holes using a fork, and cover in a wet paper towel. Cook in the microwave on the ‘potato setting’ to easily prepare this dish.

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