Baked half-spuds?

[Mik]

Delish. Doing that tonight? I just baked bread pieces for a panzanella tonight.

[George K]

@Mik said in Baked half-spuds?:

Delish. Doing that tonight

Nope. But I'm going to remember that recipe next time we do baked potatoes. Sounds pretty foolproof.

The link says it's as good as "twice-baked" without the hassle.

[George K]

Came out really good, though I didn't use as much salt as the picture shows.

Simple, foolproof and fast. Thoroughly done in 30-40 minutes.

[brenda]

I take that further by cutting the spud into smaller chunks, coating in olive oil and desired seasoning, and baking for 20 minutes at 450F. So fast. So tasty.

[George K]

@brenda said in Baked half-spuds?:

cutting the spud into smaller chunks, coating in olive oil and desired seasoning

How big are the chunks?

What seasonings?

I have a recipe that uses red potatoes, quartered. Drizzle with olive oil and use McCormick's BBQ seasoning. They're very good, and not "BBQ-ish" in taste, at all.

But, I just like love baked potatoes. These came out nice and soft, almost, as the recipe says like twice-baked.

Next time, I'll "mush" them up and drizzle with butter, chives, and perhaps some bacon.

[brenda]

@George-K said in Baked half-spuds?:

@brenda said in Baked half-spuds?:

cutting the spud into smaller chunks, coating in olive oil and desired seasoning

How big are the chunks?

What seasonings?

I have a recipe that uses red potatoes, quartered. Drizzle with olive oil and use McCormick's BBQ seasoning. They're very good, and not "BBQ-ish" in taste, at all.

But, I just like love baked potatoes. These came out nice and soft, almost, as the recipe says like twice-baked.

Next time, I'll "mush" them up and drizzle with butter, chives, and perhaps some bacon.

We use all kinds of different spices or herbs depending on the main course. These are like mini baked potatoes with a little crispy crust. If you want them with butter, use melted butter instead of oil. Have your favorite toppings ready to use when they are crisped, then dip your chunks into the toppings and enjoy. We like sourcream with chives.

[brenda]

As for size, a good bite size chunk.

[brenda]

BTW, this is what I make when I'm in a hurry.

[Mik]

I do that too. It works with pretty much all root vegetables.

[brenda]

@Mik said in Baked half-spuds?:

I do that too. It works with pretty much all root vegetables.

Shhhhhhhhhh ... I want George to think I'm a genius.