The perfect companion to the grilled food are tasty baked potatoes.
Well, baked potatoes really do not require too much work and this is totally doable any time of the year since we can find potatoes year around.
I do the same with my sweet potatoes, and sometimes I cut the potatoes lengthwise and bake the whole tray for 30 minutes.
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Mainly because my whole family simply adore potato halves with shredded cheddar cheese or sour cream with dash of salt.
These are my childhood stable food, and now my kids’ enjoy it as well. From camps, weekend grilling to cold winter evenings this was my treat. Baked potatoes are special to me.
Seriously, I have a lot of foods that remind me of days when I was itsy-bitsy. So, these baked potatoes are one of them.
Anyhow, I used simple toppings. Toppings that we all like, such as butter, sour cream, and parm cheese, but you can use whatever you prefer.
We have used cream cheese before as well as brie cheese. Many times before I would just add generous pinch of salt or peel them and make potato salad.
So you see, even as simple as these potatoes are you can make them into different dish or eat as it is.
I wish you all an amazing day and Happy Cooking!!!
If you try Baked Potato recipe or any other, please tag me on Instagram @Sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!
Baked Potatoes
The perfect companion to the grilled food, or just when you crave baked potato. It doesn’t require too much work and this is totally doable any time of the year since we can find potatoes year around.
Ingredients
- 6 Russet Potatoes preferably same size (Also known as Idaho Potatoes)
- Olive oil
- Salt and Ground Black Pepper
- Topping option for each
- Salt and ground black pepper to taste
- Unsalted Butter
- Sour Cream
- Chives or green onions
- Pinch of Herbs or spices parsley, Za'atar, or chili flakes
Instructions
- Preheat to 400F (200C)
- Wash potatoes very well.
- Prick potatoes all over with a fork, then rub with olive oil;
- Season each potato generously with salt and ground black pepper.
- Lay for each potato a square of aluminum foil and wrap it completely and bake for about 40 minutes or until tender. Use a kitchen towel and press the potato lightly, if it's softer or tender, the potato is done.
- If you do not want to use aluminum foil, then place potatoes on the cooking rack in the middle of the oven, and bake for about 45 minutes at 375 F or until tender.
- Carefully open the aluminum foil if you are using it, then cut open each potato in the middle and lightly squeeze so the potato could open wide.
- Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.
- Season with salt and pepper and top with butter, sour cream, Parmesan, chives or any topping that you prefer.
Notes
I used heavy duty alum foil. It is not necessary to use it, but the potatoes are cooked much faster and we like it. It is the best if you use the same size potatoes.
The cooking time will also vary on the size of your potato. You can use as many as you want as long as it could fit in your oven, but I got to mention that any leftover potatoes makes a fantastic salad the next day.
