Do you love a good baked potato as much as I do?
I noticed that I rarely make them at home these days. Ordering them in a restaurant is out of the question: they always show up soggy and over cooked. But, they are quite easy to make and reheating them is a snap as well.
A good baked potato can really start your day out well. During High School my Dad (Joe, remember him?) used to give me a baked potato for breakfast on occasion. It was a great, warm breakfast with plenty of butter and I recall it keeping me good and full for the morning.
There were some very nice small russet potatoes available at the market this past weekend. I bought a bunch and cooked them up and cooked them in the evening.
The next morning, I reheated them for a few seconds in the microwave and we enjoyed a lovely breakfast. For myself, I put anchovy butter (recipe here) on one and onion and shallot marmalade (recipe here) on the other. For Ms. Iz (my daughter) I just put plain old butter on the baked potato.
The best breakfast ever! Just as I recalled, it lasted all day and I was happy to pass along a nice breakfast memory from my childhood to my daughter.
- 1 Russet Potato per person
- Toppings of your choice:
- Preheat oven to 325 degrees.
- Scrub potatoes under cool water.
- Cut an X into each potato, not all the way through, to allow the steam to escape as the potatoes cook.
- Place the potatoes in the hot oven.
- Cook for about 1 hour, or until the potatoes are soft enough to give a little when pressed with your thumb.
- Remove from the oven, pop one open, top with your topping of choice and enjoy!