Baked half-spuds?
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wrote on 13 Sept 2020, 17:19 last edited by
INGREDIENTS
2-3 tablespoons olive oil
several pinches kosher salt
4 baking potatoes, washedINSTRUCTIONS
Preheat oven to 400-degrees F, and line a baking sheet with parchment paper. Drizzle lined baking sheet with olive oil and sprinkle with salt.
Cut potatoes in half length wise.
Coat potatoes all sides with olive oil and salt, and place cut side down on lined baking sheet. Sprinkle potatoes with additional salt.
Bake at 400-degrees F for 30-40 minutes until done. Check with fork for doneness.
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wrote on 13 Sept 2020, 22:42 last edited by Mik
Delish. Doing that tonight? I just baked bread pieces for a panzanella tonight.
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wrote on 13 Sept 2020, 22:45 last edited by
@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.
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wrote on 23 Sept 2020, 13:56 last edited by
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.
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wrote on 24 Sept 2020, 20:52 last edited by
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.
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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.
wrote on 24 Sept 2020, 21:08 last edited by@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.
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@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.
wrote on 24 Sept 2020, 23:09 last edited by@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.
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wrote on 24 Sept 2020, 23:09 last edited by
As for size, a good bite size chunk.
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wrote on 24 Sept 2020, 23:10 last edited by
BTW, this is what I make when I'm in a hurry.
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wrote on 24 Sept 2020, 23:35 last edited by
I do that too. It works with pretty much all root vegetables.
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wrote on 24 Sept 2020, 23:59 last edited by
@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.