Baked Potatoes
-
10 Mins
Prep Time
-
45 Mins
Cook Time
-
4
Servings
303 Calories
- 1g
Fat
- 69g
Carbs
- 8g
Protein
Nausea/Vomiting
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
What You’ll Need
-
Knife
-
Cutting Board
-
Fork
-
Oven Mitt
-
Bowls (for toppings)
-
Spoons (for toppings)
- Allergens:
- D Dairy
- D Dairy
- E Eggs
- View Substitutions
-
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.
Nourishment Notes
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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