These are standouts, for a large potato, baked with skin:
- 8 grams of protein. Not an egg but respectable.
- 38.6 mg of vitamin C. That’s 64% of the Daily Value, more than half of the day’s requirement. In a potato!
- 3.2 mg iron. Important for vegans.
- 1645 mg potassium. That’s 63% of the RDA for a woman. You can balance a lot of sodium with that.
- 7 grams of fiber. More than many adults get in a day. (RDA is 25g for women, 38g for men.)
- 90 mg magnesium. Good for sleep, and hot flashes, and mood, and as a muscle relaxant. Can never say enough good about magnesium.
I bought a few bags and have been experimenting with the best way to cook them. American’s Test Kitchen, among others, say to bake at 450 degrees for 45 min to 1 hour. I’ve also read to go low, 325 degrees for 90 minutes, up to 2 hours. Low-and-slow gives a tastier potato but the skin gets too hard. Wrapping it in foil keeps the skin soft, yes, but the insides are too wet. I’m still at it. Suggestions welcome.