Okay, so I am willing to bet that you have probably already seen this of baked potato somewhere. But, I thought I would post the recipe (if you can call it that) just in case. Because this twisted baked potato is totally worth trying.
I particularly like it because (a) I can it with my hands (I don’t know if that’s how it’s meant to be eaten, but I find it way easier) and (b) it has more crispy edges than your traditional baked potato. And I could definitely use some more crispy edges in my life.
In other news, I am so happy this day is almost over. I hate Mondays. And not because it’s the first day of the week but because Monday is definitely one of my longer days of the week. Although it is one hour shorter than Fridays. Which is just great (note the sarcasm) because I start and end my week with pure awful.
Anyhow, I’m in class from 11 to 4 on Mondays. Which might not seem that bad. But I don’t have any break (no lunch people… well… besides a granola bar. But does that really count?) and it is pretty much a non-stop bore. No offense to any my professors or anything. But, they’re not exactly teaching the most enthusing of subjects.
So, this lack of lunch has led me to eat two dinners tonight. Yep. I have reached an all time low. Right after class I bought a taco salad. Which I convinced myself was healthy even though I know I’ve looked up the nutritional information on that before and it’s definitely around 700-800 calories.
Really? A salad?
Convinced that it was healthy, after doing a little homework and taking a shower, I decided I was hungry again and I really wanted something hot to eat since everything I’d eaten today was cold. So I proceeded to eat a 900 calorie pizza. Ummm…. oops?
On that note, I don’t know how people do raw diets. Don’t you want something warm? Or ice cream? Everybody wants ice cream.
Makes 4 Servings
4 large russet potatoes
2 tablespoons butter, thinly sliced
2 tablespoons olive oil
Salt, to taste
Preheat oven to 400°F.
Starting at the end of a potato, cut slices into the potato widthwise as close together as you can get them. Try to cut as close as you can to slicing through the potato, but do NOT slice all the way through (if you do, no worries. Just prop the pieces up together during baking and you should be okay). Do this for the entire length of the potato.
Wedge butter pieces every so often in between the slices of the potato. This comes out to be about half a tablespoon of butter per potato. Drizzle with olive oil and rub down with salt.
Place in a baking dish and bake in the preheated oven for about 60-90 minutes, until the potato is cooked through and the edges are getting brown.