- It is rich in complex carbohydrates – the main source of energy in the body!
- They are rich in fiber, which is good for digestive health and may help protect against some types of cancer and heart disease. A medium-sized potato with its skin contains 3 grams of fiber, meaning it covers 12% of the daily required amount of fiber.
- Potassium: Potatoes are rich in potassium, an important mineral that helps lower blood pressure
- Vitamin C:
Did you know that potatoes contain vitamin C? Yes, each medium-sized potato contains about 20 mg, which is about 20% of the amount we need daily! Vitamin C is an antioxidant and thus contributes to protecting the body’s cells from damage. It also makes collagen, which helps bone tissue hold together.
- Vitamin B6: An essential vitamin for the functions of the digestive system and the nervous system. Potatoes also contain a variety of phytonutrients that act as antioxidants and help the body fight disease.
- Don’t peel it off! Instead, eat them with their skin on, because most of the fiber and nutrients are densely packed just under the skin.
- Avoid eating french fries and chips. Enjoy it grilled, steamed or boiled. Baked potatoes are healthy, low in calories and rich in fiber!
- Try to avoid butter, sour cream, fatty cheese and other high-fat toppings, on baked potatoes and try to eat them with steamed vegetables, yogurt or low-fat cheese.
- Put potatoes in stews and soups to add some thickness to the dish. Don’t forget to use different types of potatoes.
5 small potatoes
2 lbs. ground beef, browned
2 cans of Campbell’s cream of mushroom soup
1 1/2 cups McArthur milk
1 1/2 cups of Kraft shredded cheese (we used a mixture of Colby jack, but cheddar would also be fine)
Preheat the oven to 350 degrees.
Brown your ground beef and set it aside.
Peel and slice the potatoes and set them aside. We use this easy-to-cut mandolin to cut our potatoes quickly.
In a bowl, mix the cream of mushroom soup, milk, salt, and pepper to taste. Mix well. Set aside.
Spray a 9×13 baking dish with non-stick spray.
Lay the potatoes, beef, soup, and cheese in layers in the dish. Repeat the operation. Cover with remaining cheese.
Cover with aluminum foil and bake for 1 hour.
Remove foil and cook for another 30 minutes until potatoes are fork tender.
Let stand for 10 minutes, then cut and serve.
Tip: You can easily prepare this dish ahead of time and put it in the oven when you’re ready to eat!
Thanks again to Eating on a Dime for this amazing recipe.