Recipe: Sliced Baked Potato
Baked potatoes are a classic – perfect with a steak, chicken, or any food, really. This nifty little sliced baked potato not only helps the potato bake faster, but it also give it a bit more flavour and crisp.
Ingredients
- 2 large potatoes (will feed 4)
- 4 tablespoons of omega oil
- 1 teaspoon of sea salt
- old cheddar cheese (optional)
These potatoes are huge! 2 is enough to feed 4 people…they’ll just get half a potato each. The down side to using such large potatoes is that they take a lot longer to cook, so keep that in mind if you’re cooking something else or if you’re in a rush. My biggest issue is getting everything done around the same time…challenges of a cook!
Okay – wash your potatoes and start slicing. Don’t slice to far down, and not too thinly, yet not too thick, either.
If you slice too far down, you might cut off part of your potato, like I did!
Place your potatoes on a baking dish and use 2 tablespoons of omega oil on each one. Try and open the potato up to get the oil inside the slices. Top with 1/2 a teaspoon of sea salt each.
Bake at 425 for about 40 minutes. Take it out – looks good, right?
At this point, you can stuff it with cheese if you wish. I stuffed every other slice as to not overload the potato. You’ll need to be quick, since the cheese will want to melt quickly.
Pop back in the oven for another 20 minutes and you’re done!
Looks so good.
That’s it! Easy and delicious.
Try a verity of options – sprinkle it with parmesan cheese, or fresh herbs – bake with butter in the slices, or stuff with cooked bacon and top with sour cream. Oh, the options!
See you again soon.
Recipe
Sliced Baked Potato
Ingredients
- 2 large potatoes
- 4 tablespoons of omega oil
- 1 teaspoon of sea salt
- old cheddar cheese optional
Instructions
- Okay - wash your potatoes and start slicing. Don't slice to far down, and not too thinly, yet not too thick, either.
- Place your potatoes on a baking dish and use 2 tablespoons of omega oil on each one. Try and open the potato up to get the oil inside the slices. Top with 1/2 a teaspoon of sea salt each.
- Bake at 425 for about 40 minutes. Take it out - looks good, right?
- At this point, you can stuff it with cheese if you wish. I stuffed every other slice as to not overload the potato. You'll need to be quick, since the cheese will want to melt quickly.
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