nordgirl, since your hubby seems quite happy to do experiments, maybe he would like cold baked potatoes and you could let us know whether this is true: that cold potatoes cause a smaller rise in blood sugar.
from:http://www.diabetescare.net/forum/hcs_b ... .asp?id=72
The good news - cold potatoes have a much lesser effect on your post prandial blood sugar. When potatoes are cooked, the starch granules absorb water. This is called gelatinization and tends to change the structure of the starch, making it more susceptible to the digestive enzymes. When the cooked potato starch is cooled, the molecules bond in an irregular fashion, making it more difficult to be hydrolyzed by enzymes. Repeating the cooking-cooling cycle will continue to result in a more resistant starch. The more resistant a starch is, the longer it will take the body to break it down, digest, and absorb it.
And, the type of potato may make a slight difference, also. A boiled red potato (hot) has a higher GI than a baked Russet potato or a roasted California white potato. When the red potato is cooled, its GI index falls 40 percent!