I bought a bag of russet potatoes two weeks ago, simply because the bag was cheaper at the commissary, than the two potatoes I needed.
- 2 small baking potatoes
- 2 T. of cold butter; divided
- Coarse Salt (I used rosemary-basil sea salt)
- Preheat oven to 425 degrees.
- Wash each potato well and dry.
- Make slices into the potato, about 1/5-1/6″ apart.
- Cut butter into very small pieces and put in between each potato slice.
- Bake for 25 minutes (you will want to use a baking pan with a lip. Trust me…)
- Remove from oven, melt remaining butter & brush melted butter over potatoes. Sprinkle with salt & pepper and put back in the oven for 25-30 minutes.
Meal #2: Mexican Stuffed Potatoes. These. Were. Epic. Oh my Jesus. I never knew that avocado, salsa, and black beans would be so wonderful on a baked potato. It may seem odd, and it’s definitely carb heavy (beans and potatoes…), but this was absolutely delicious! I used this as a vegetarian, easy dinner one night, and it will definitely be a regular in my dinner rotation.
Mexican Stuffed Potatoes
- 1 large baking potato
- 1 avocado; sliced
- Black beans
- Pico de gallo
- Shredded cheddar
- Olive oil
- Coarse salt
- Preheat oven to 375 degrees.
- Rub olive oil over the potato, sprinkle with salt & pepper. Cut 10-12 holes in the potato, and place directly on the oven rack, in the center (put a baking sheet on the lower rack, to collect any drippings).
- Bake for one hour.
- Remove from the oven, slice in half. Fluff the flesh of each side of the potato with a fork, and season with salt & pepper.
- Add a spoonful of beans, the 2 tablespoons of the cheese, half of the avocado slices, and top with pico de gallo.