Buttered and Slammed Baked Potatoes
- 1 large potato, 9 oz
- 1 tsp olive oil
- Sea salt
- Small pat of butter
Preheat the oven to 400 F. Scrub the potato and dry throughly. prick in several places with a fork and rub in the olive oil; sprinkle lightly with sea salt. Bake for 1 1/2 hours until the potato feels soft when gently squeezed.
Wrap the potato in a clean towel and slam it down onto a board; alternatively, place the potato on a serving plate with a dish towel on top and hit it with your fis Tbsp Both these slamming methods work really well because the force breaks up the potato into fluffy grains and usually causes a natural split.
Drop the butter into the split and sprinkle in a little more salt. Eat immediately or serve with your choise of toppings like; sour cream and chives, tuna and garlic mayo, cream cheese and smoked salmon, curried baked beans with Cheddar or sautéed leeks, cream cheese and black pepper.Servings: 1
Submitted by: Recipe Group Member
Date: Jan, 13, 2000
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