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Sunday, October 20, 2013

Baked Potato Basics

Simple chopped frisée salad with warm baked potato, raw sheep Gorgonzola, black pepper.

One of the most convenient and tasty foods to build a meal around is the humble baked potato. Red and gold potatoes are my favorites: moist and sweet.

To prepare, just scrub, prick with a fork so it won't explode—this actually happened to me once!—and pop in a 400 degree oven for one hour. (45 minutes at 450 works, too.) Wrap in foil only if you don't want the skin to crisp up. 

I like to eat a baked potato for lunch with salad. I'll serve it on the side with a little organic butter, or chop it up and toss right into the mix. With avocado and salsa it's a fiesta. Or add a little of your favorite raw milk cheese, like I did today—it gets nice and melty. Mmmm.

2 comments:

John Cutler said...

Simple and easy recipe.. I love to eat baked potato as starter or side dish.
http://www.neworleansbarandgrill.com/food/baked-potato

diana allen, ms, cns said...

Thank you, John. I was just in New Orleans. Their boiled potatoes (with Old Bay and cayenne) were incredibly delicious, too!