I had some potatoes in the cupboard that had been there a bit too long. The skin was a bit wrinkly and they’d started to sprout eyes. I wasn’t in the mood for making something complicated like mashed potatoes or scalloped, so I decided to see if you could bake a naked potato. They turned out really well. My husband loved the crispy edges where the butter pooled at the bottom after baking and I had some leftover for another recipe later in the week.
4 Large Potatoes
4 T. Butter
Coarse Sea Salt
Preheat oven to 375 degrees.
Wash and peel potatoes being careful to remove any ugly spots. Place each potato on a square of foil and add a pat of butter. Sprinkle with Sea Salt. Wrap each potato being careful to see that all 4 edges come at least halfway up the side of the potato to ensure the butter doesn’t leak out while baking.
Bake on a baking sheet for at least an hour or until the potatoes can be easily poked almost to the center with a fork.
Allow to cool for several minutes and then serve with your favorite baked potato toppings. You might try some combination of cheese, bacon bits, green onions or chives, butter, sour cream and salt and pepper.
It’s the night before grocery day, so we’re having clean the fridge for dinner tonight. I had 3 small white potatoes, and 3 small yams so decided to throw them together with some other flavors. If I’d had some orange juice it would have been even more delicious, but turned out pretty good even without it. I ended up serving this with some pre-made chicken kabobs, broiled in the oven and some frozen Brussels Sprouts (so lame compared to fresh ones…but it’s the end of the week and there was nothing fresh and green left in the house…)
3 Small White Potatoes
3 Small Yams
½ Small Onion
¼ C. Less Sugar Craisins
2 T. Brown Sugar
2 t. Olive Oil
2 T. Orange Juice, Apple Juice or Water
Pinch Salt and Pepper
Preheat oven to 400 degrees.
Peel and chop potatoes, yams, onion, and apple into very small pieces. The more evenly you chop the pieces, the more evenly they will cook. Spray a casserole dish with non-stick spray or wipe with a bit of olive oil. Add chopped veggies, apple and craisins. Sprinkle with brown sugar and olive oil. Add salt and pepper to taste. Stir.
Add juice or water. Cover with a tight lid or foil. Bake at 400 for 20 minutes. Remove lid, stir and cook for an additional 20 minutes (without a lid). Test one of the potatoes for doneness and cook a bit longer if needed.