There was a time when all I ate were russets--they have such wonderful skins. But lately my favorites are Yukon Gold. They are a lovely yellow, and mellow flavored. Here's how I made these.
1) washed and toweled the potatoes and then sliced them in two to create the flatter possible surface longways.
2) tossed in olive oil and then placed in pyrex baking dishes, sprinkled with a little Montreal Steak Seasoning, covered in aluminum foil, and back for 50 minutes @ 400˚. You want to bake the potato!
3) remove from oven and remove foil. Top with Hormel Bacon Pieces (not bits), and Sharp Cheddar Cheese.
4) return to oven for 5 more minutes. And voila!
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