 |
| from whatscookingamerica.net |
My 4-year old; however, will not eat potatoes. We have the best potato soup recipe ever, and he will not eat potatoes. He won't eat the potatoes in stew. BUT, he will eat these bakers. Because they are awesome. Skin and all.
We found these because my husband and I were having a debate as to whether you can cook the potatoes straight in the oven without wrapping them in foil, or if they needed to be foil-wrapped in the oven. We were out of foil. Thankfully I lost that debate by finding the recipe linked above.
The process takes a little more work than normal bakers, but not too bad. You scrub and poke the potatoes as usual, BUT instead of just leaving it at that and baking them, you rub them in oil and put coarse salt on them. It does not take much oil - just enough for the salt to stick - and I usually will flake a bunch of the salt off of the skin after baking. The salt and oil make all of the difference in the world. The skin becomes a part of the flavor of the meal instead of something you just discard, or feel guilty for discarding because it is supposed to be so vitamin-packed.
Here is what my oven prep looks like for this:
The potatoes will go on the top rack, but your potatoes are also covered in flaky salt and oil, which will make a mess in your oven. So, before I put my potatoes in I will take a cookie sheet, line it with foil (keeps you from having to clean up the cookie sheet - just throw away the foil when you are all done) and put it on the lower rack. Done. Then you can have easy clean up for your tasty bakers.
Of course, my kids kept telling me that I needed to take a picture of their bakers once they were loaded and ready to be eaten - and I didn't do it. But the bakers were all eaten and enjoyed. We like to put ham, chili (homemade - that's for another post), broccoli, cheese & other veggies.
Family Rating: *****
My Rating: *****
Cost: $ (Potatoes are CHEAP!)
Difficulty: Easy. Clean, Poke, Dip, Roll & Bake.
No comments:
Post a Comment