Healthy Start is a pregnancy and parent & baby program.

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Baked Potato


1 medium potato (or bake many potatoes at once)


  1. Position a rack in the center of the oven and preheat it to 400°F.
  2. Wash the potato and dry with a clean kitchen towel. If the potato has big black spots, dig those out with a sharp knife.
  3. Poke the potato all over 8 times with a fork.
  4. Set the potato directly on the oven rack. Bake until you can easily slide a fork into the center of the potato – about 60 minutes. If the potato is still hard, keep baking it until it’s done. A smaller potato will take less time.
  5. Cut lengthwise to open up the potato. It will be quite hot! Add toppings as desired (See page 2). Eat right away or store in the fridge for up to 3 days.

Microwave your potato instead:

  1. Poke holes in potato and place on microwave-safe plate and cook on high for 7 minutes.
  2. If your potato isn’t tender after 7 minutes, continue microwaving. Check after each extra minute.

– Russet potatoes are perfect for baking as they are high in starch so the dry heat in the oven works well.
– Sweet potatoes are a great option – they cook the same as a white potato!