No Aluminum Baked Potatoes

Aluminum-Free Baked Potatoes Tip

One day my mom comes over and tells me that no aluminum is good for us. Many of my pans have aluminum and apparently we should not cook with it.  As Aluminum pans are tossed and replaced, research shows how it can be harmful; therefore, we avoid it in our deodorant and we avoid it for cooking.

A few days later I am wrapping my baked potatoes in aluminum foil and I realize that I’m still cooking with it.

Since moisture is captured by wrapping the potato in foil, the potatoes could simply be “wrapped” in oil and mineral salt which should keep in the moisture in and the metal out of our diet.
I’ve noticed the reaction to foil melting when it touches the salt as it cooks on a potato, but didn’t think too much of it. Now it seems important because I don’t want my children to inadvertently eat metal that’s melted on their food.
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Now, instead of wrapping our potatoes with aluminum foil, we simply rub the potatoes in a saturated fat, such as red palm oil or ghee. It’s messy, but it can be therapeutic. Our potatoes came out delicious, moist, flavorful, and aluminum-free! Here’s what we did:

No Aluminum Baked Potatoes

Potatoes, 1 for each member of your family
Good healthy Saturated fat (ghee, red palm oil)
Good mineral salt
The kids and I rub the oil onto the potatoes.
Next we add salt in a little bowl and roll the potato around.
We place the salted potatoes in the pan. Sometimes we line the pan with parchment paper.
Bake in the oven at 350˚F for about an hour.
When a fork is gently pushed into the potato; it is ready.
Top with lots of butter, sour cream, sauerkraut, cottage cheese or salsa.
Fermented toppings like these are especially healthy.
Enjoy! For some more tips to avoid aluminum, check out this article.

 

Mandy
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