Baked potatoes are an excellent light lunch or side dish for those that struggle with acid reflux. They are naturally low in fat which can trigger symptoms and high in starch which can reduce symptoms. But what is the best way to prepare them? 
We like to bake our potatoes using a modified version of Alton Brown’s famous method. He lightly rubs the outside of the potatoes with olive oil and sprinkles with salt for crispy and flavorful skin.
While a (very) light coating of oil on the outside adds fat, it is actually perfect for those watching their fat as it makes the potato flavorful enough that you do not need to douse it in butter to be satisfied.
The potatoes are then baked, without aluminum foil, directly on the oven rack as you’d bake a pizza. Or, you can use our air fryer instructions for the same, if not better, crispy baked potatoes in an air fryer.
📋 Recipe
Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 60 minutes
Yield: 1 serving
Ingredients
- 1 Russet baking potato
- Olive oil spray
- Sea salt
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons minced fresh herbs (parsley, basil, dill, oregano, and/or thyme)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Scrub potato well and pat dry. Poke with fork tines in at least 5 places
- Lightly spray with olive oil and sprinkle with sea salt
- Preheat oven to 375°F. Place oven racks in bottom and middle positions
- Place sheet pan on bottom rack. Put potato directly on middle rack
- Bake 50 minutes until fork tender
- For herbed ricotta: whisk together ricotta, minced herbs, garlic powder, and salt
- Cut open baked potato and top with herbed ricotta
Notes
- Air fryer method: Cook at 375°F for 35 minutes (1 potato) or 40 minutes (2+ potatoes)
- Cooking time may vary depending on potato size
- Can substitute fat-free sour cream for ricotta for even lower fat
Storage
Best served immediately
