A healthy way to get stuffed
Allison Day, RHN
Transform the everyday spud from lacklustre to centre stage-worthy. These loaded potatoes deliver the goods, both in taste and nutrition.
In the world of vegetables, potatoes can be perceived as a little plain, but you can make this work to your advantage. As neutral vehicles, potatoes accommodate a variety of fillings from salads to stir-fries to classic nacho toppers. The steadfast spud can be loaded up with flavour. With a variety of shapes, colours, tastes, and sizes, potatoes also pack a load of nutrition. The humble baking potato delivers fibre, potassium, vitamin C, and a surprising amount of plant-based protein. Sweet potatoes (though not really a potato at all) provide beta carotene, fibre, potassium, and complex carbohydrates. Roasting potatoes helps to caramelize the natural sugars found within, allowing you to experience a more complex taste that boiling and steaming just can’t muster. As a side, a snack, or a main course, these loaded potatoes are a healthy way to get stuffed.
It comes in a variety of shapes and sizes, with a waxy, thin skin and a creamy interior. It’s delicious roasted.
The classic baking potato has a floury interior and edible brown exterior. It’s excellent for baking, mashing, and roasting.
Bred to look like fingers, they come in many shapes, sizes, and colours (red, white, yellow, and purple). They’re best for roasting and steaming in appetizers and salads.
Similar to the red potato in taste and texture, it’s good steamed or boiled for potato salads and mashing.
The ultimate mashing potato, this Canadian-grown variety looks like a pale golden nugget and tastes creamy and buttery.
A smaller version of larger potatoes, it’s more concentrated in flavour and makes the perfect roasting potato.
Not a true potato, but a member of the morning glory family. Sweet potatoes are the most flavourful spud, ideal for roasting, mashing, making salads, and using in desserts in place of squash or pumpkin.