Low Acid Baked Potatoes

Jump to Recipe

This low acid baked potato is simple and satisfying with a soft center and crisp skin. It’s topped with a smooth herbed ricotta made without citrus, garlic, or spicy ingredients—making it GERD-safe and gentle on digestion. It’s an easy, wholesome option for those managing acid reflux or looking for alkaline-inspired meals.

Ingredients Needed:

• 1 Russet baking potato: large, scrubbed clean.
• Olive oil spray: for a crispy, golden skin.
• Tiny pinch of sea salt (optional): skip if needed for low acid sensitivity.
• 1/2 cup whole milk ricotta cheese: gentler on digestion than part-skim.
• 2 tablespoons minced fresh herbs: parsley, dill, basil, or thyme.
• 1/4 teaspoon chopped chives or pinch asafoetida: mild substitute for garlic powder.
• Optional pinch of salt: only if tolerated.

How To Make Low Acid Baked Potatoes:

Prep the Potato:
Scrub the potato and pat it dry. Poke it in 5 places with a fork. Spray lightly with olive oil. Add a tiny pinch of sea salt if desired.

Bake the Potato:
Preheat oven to 375°F. Place a sheet pan on the bottom rack (to catch drips). Place the potato directly on the middle rack. Bake for 50 minutes, until fork-tender.

Make the Herbed Ricotta:
In a bowl, whisk together ricotta, fresh herbs, and chopped chives or asafoetida. Add a pinch of salt only if tolerated.

Assemble and Serve:
Cut open the baked potato. Fluff the inside with a fork. Top generously with the herbed ricotta mixture.

Recipe Tips:

• Use whole milk ricotta for a reflux-friendly option.
• Chopped chives are a gentle substitute for garlic powder.
• Fresh herbs like dill and parsley are soothing and alkaline.
• Skip sea salt if you have active reflux symptoms.
• Add steamed zucchini or low acid greens for a full meal.

How to Store & Reheat:

• Room Temperature: Don’t leave out more than 1 hour.
• Fridge: Store leftovers in a sealed container up to 3 days.
• Freezer: Not recommended (texture changes).
• Reheat: In the oven at 350°F for 10 minutes or microwave until warm.

Nutrition Facts (approx. per serving):

• Calories: 310
• Sodium: 85mg
• Protein: 12g
• Fat: 10g
• Carbs: 45g
• Fibre: 4g
• Sugar: 2g

FAQs:

Are baked potatoes good for acid reflux?
Yes! Potatoes are alkaline-forming and easy to digest, making them reflux-friendly.

Can I use garlic in a low acid diet?
It’s best to avoid garlic and garlic powder. Try chopped chives or asafoetida for a mild flavor substitute.

Is ricotta cheese low acid?
Whole milk ricotta is relatively low in acid and gentler than sharp cheeses.

What herbs are safe for low acid diets?
Fresh parsley, basil, dill, and thyme are all soothing and low acid.

Do I need to peel the potato?
No, the skin is safe to eat and provides fiber. Just be sure to scrub it clean.

Try More Recipes:

• Low Acid Roasted Veggie Medley
• Low Acid Pasta Salad
• Low Acid Cucumber Salad