PORTLAND, Maine - Sen. Susan Collins, who hails from Maine's potato country and picked potatoes as a girl, is working to restore some respect for the humble spud, which is on the verge of being virtually banished from the nation's school lunch programs.

New guidelines from the U.S. Department of Agriculture would eliminate potatoes altogether from school breakfasts and drastically reduce the amount of potatoes served in lunches.

Collins, R-Maine, said the unassuming white potato has its place alongside more highfalutin vegetables in school cafeterias. She believes potatoes are healthy, as long as they're not fried.

"I certainly agree that french fries is not the healthiest choice, but a baked potato can be a good source of potassium for our children," said Collins, who has enlisted Democratic Sen. Mark Udall of Colorado, another potato-growing state, to help her fight the anti-spud movement.

Collins and Udall will attempt to strip funding to implement the new guidelines when the USDA appropriations bill goes to the Senate floor, sometime in the coming weeks or months. The House-approved USDA appropriations bill already prohibits funds from being used to further the proposed USDA guidelines.

The proposal announced by the USDA in January puts focus on fruits, vegetables and whole grains while limiting sodium, banning trans fats and reducing starches.

The guidelines would limit starchy vegetables - corn, peas and lima beans, in addition to potatoes - to two servings a week. That's about one cup.

Potato growers across the nation claimed the first major nutritional overhaul of students' meals in more than a decade unfairly singled out and stigmatized spuds, which already took their lumps along with pasta and bread and other carbo-loaded foods during the low-carb diet craze a few years ago.

Many scientists insist there are better alternatives.

Regardless whether it's baked, boiled or fried, a medium-sized potato packs up to 220 calories and is a food that has been associated with weight gain in the U.S., said Dr. David Heber, director of the UCLA Center For Human Nutrition and author of "What Color is Your Diet?"

And folks needn't feel sorry for potato-loving kids, he said.

"They're not going to stop eating potatoes. They'll be eating them at home, and they'll be eating them in restaurants. But I think the school cafeteria should be place where children learn about healthy nutrition, not a copy of a fast-food restaurant," Heber said.

The National Potato Council says the proposal would carry a large but unknown cost to farmers in lost sales, as well as a $6.8 billion cost for school districts that will have to line up more costly foods mandated under the guidelines.

And some questioned whether reducing potato consumption at school would yield big improvements in children's health.

Putting an increased emphasis on physical education - getting couch potatoes into the gymnasium or onto a sports field - would have a far greater impact on reducing childhood obesity, said Tim Hobbs, director of development for the Maine Potato Board.

Virtually all agree that the problem is the french fry, a ubiquitous item on school menus in many parts of the country, sometimes getting served every day.

Reducing the servings of potatoes and french fries is necessary to make room for more servings of healthier vegetables, which are being muscled off school menus, said Margo G. Wootan, director of nutrition policy at the Center for Science in the Public Interest.

"When parents tell their kids to eat their vegetables, they don't mean french fries. They don't mean hash browns, either. Potatoes have a role in the school lunch program, but they shouldn't on the menu every day. The USDA proposal is completely reasonable," Wootan said.