Sunday, March 1, 2009
The Twice Baked Potato: Easy and Nutritious
4 potatoes (russet)
2 Tbsp butter
4 Tbsp chives
1 clove of garlic (smashed and finely chopped)
salt + pepper (to taste)
Simply scrub your potatoes and pop them in the oven (pre-heated to 350 degrees). I prefer my toaster oven for this task because it uses less energy and takes less time to heat up. Bake your potatoes for about 60 minutes (70 if you like really crisp skins). About half-way through, flip and poke a few holes in your potatoes with a fork. Remove the cooked potatoes with a pot holder and slice off the tops. Scoop out the tender flesh with a teaspoon, leaving enough to help the skins hold their shape. Put into the bowl and mash with your butter, milk, cream, olive oil, etc. and then add additional ingredients and mix. Scoop the fluffy mixture back into the potatoes and up the temperature to 375 degrees and bake for another 20-25 minutes, or until the tops begin to brown. I enjoy mine topped with a bit of sour cream. Enjoy!
Chronicling my adventures in proving that less is more. I'll learn to refashion/recycle clothes, prepare gourmet meals using as many natural/basic/raw ingredients as possible. I'll learn to spend less, live more, and reclaim those things that are truly valuable in my life.