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!

Yield: 6 Servings

Baked Potatoes

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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.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

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

1. Preheat to 400F (200C)
2. Wash potatoes very well.
3. Prick potatoes all over with a fork, then rub with olive oil;
4. Season each potato generously with salt and ground black pepper.
5. 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.
6. 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.
7. 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.
8. Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.
9. 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.

Did you make this recipe?

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Craving a comforting twist on a British pub classic? These baked Scotch Eggs Puff Pastry are everything you didn’t know you needed—crispy, savory, satisfying, and oven-baked to golden perfection.

Instead of the usual deep-fried version, this recipe wraps soft-boiled eggs in a seasoned turkey sausage mix, then tucks them into flaky puff pastry before baking until golden and crisp. The result? A perfectly balanced bite: warm, creamy egg center, juicy meat, and a buttery, crisp shell.

They’re simple enough for a weekday meal and impressive enough for a brunch board or holiday spread. Serve them warm with mashed potatoes, potato wedges, or roasted veggies. Or enjoy them cold, tucked into a lunchbox or picnic basket with a zippy vinaigrette, tangy pickles, or mixed greens.

What makes these baked Scotch Egg Puff Pastry even better? They’re freezer-friendly, easy to customize, and just as tasty the next day. Try using ground chicken or pork, mixing in herbs, or adding a hint of Dijon mustard or smoked paprika for a flavor boost.

Whether you’re planning a cozy weekend breakfast or prepping a crowd-pleasing appetizer, these savory beauties are sure to hit the spot.

Why You’ll Love This Recipe:

• No deep-frying required – baked for a lighter, cleaner option
• Great warm or cold – perfect for picnics, road trips, or lunchboxes
• Versatile and make-ahead friendly – easy to prep, freeze, and reheat
• Packed with protein and flavor – a satisfying meal or snack any time

Recipes you might like:

• CREAMY SPINACH PUFF PASTRY

• PEACH TART WITH LEMON THYME

• CHICKEN CORDON BLEU

• CLASSIC BEER BATTERED FRIED FISH

Tried it? I’d love to hear your thoughts! Leave a comment below and don’t forget to tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking.

Your creations always make my day—and I just might share your version too!

You want to make Scotch Egg Puff Pastry, but don’t know what pans to use?! Here are baking sheets I would recommend:

• Perlli Baking Sheet 4 Piece Set Nonstick Copper Carbon Steel Oven Bakeware 

• BAKKEN Kitchen Baking Pans – Small, Medium, and Large Cookie Pan

Yield: MAKES 6

Scotch Egg Puff Pastry

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These are made with ground turkey, and boiled eggs—perfect for picnics, meal prep, or lunchboxes. No deep frying needed!

Prep Time 15 minutes

Bake Time 35 minutes

Rest Time 5 minutes

Total Time 55 minutes

Ingredients

• 6 medium eggs
• 545g (1.2 lb) ground turkey
• ½ tablespoon onion powder
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon parsley, dried or fresh
• 1 teaspoon sweet paprika
• 30g (¼ cup) plain breadcrumbs
• 55g (½ cup) shredded cheese, optional
• 500g puff pastry sheet, thawed
• 1 egg for brushing
• 1 tablespoon Sesame seeds or everything bagel for topping, optional

Instructions

1. Boil the Eggs:
   Bring a pot of salted water to a boil. Carefully lower in the eggs and cook for 7 minutes for soft-boiled centers. Transfer immediately to a bowl of cold water. Let cool, then peel gently and pat dry with paper towels.
2. Make the Meat Mixture:
   In a bowl, mix together the ground turkey, onion powder or minced fresh onion, salt, pepper, paprika, parsley, and breadcrumbs. Combine well using clean hands until evenly mixed.
3. Prepare the Puff Pastry:
   Cut your thawed pastry sheet into 8 squares (approx. 7x7 inches / 18x18 cm) or use a large cookie cutter to create circles.
4. Wrap in Pastry:
   Take a scoop of meat (about 60g/2 oz), flatten it into a disc, and place a peeled egg in the center. Carefully wrap the meat around the egg and seal. Gently pull the pastry edges up and over the egg, pressing to seal the seams. YOU CAN add a bit of shredded cheese in the middle of the pastry then add meatball on top before wrapping. It is optional but very delicious. Place seam-side down on the prepared baking sheet. I would suggest for you not to use parchment paper. Using parchment paper creates a bit of steam and pastry could become soggy. Use well greased non stick baking sheet instead.
5. Brush and Bake:
   Brush each pastry with mixed egg, and at this time you could and preheat the oven to 190°C (375°F). Then bake it for 35 to 40 minutes, or until golden brown and cooked through.
6. Rest and Serve:
   Let the Scotch eggs cool for 5 minutes before serving. They’re delicious warm or cold and hold up well for picnics or packed lunches.
   

Notes

Storage:

• These store well in the fridge for up to 3 days and can be reheated in the oven.
• You can also freeze them individually wrapped and bake from frozen at 375°F (190°C) for 25–30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 669Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 220mgSodium: 797mgCarbohydrates: 52gFiber: 2gSugar: 3gProtein: 22g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Gold Medal has been around for over 100 years, and their all-purpose flour is great for many delicious types of bread, like this cranberry soda bread. I go to Walmart probably by weekly, and I stock up my pantry with Gold Medal Flour which you can find of course in the baking aisle, as well as a box of Arm & Hammer baking soda.

This is such an easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. After the bread cools down completely, slice it, and place in the Ziplock bag.

Keep it in the fridge, and just pop in the microwave for 30-40 seconds when you want to eat it. It’s like having a slice of heaven for breakfast. Now you can add an egg or butter to the dough, but this is as basic as it gets — easy, affordable, delicious.

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

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Cranberry Soda Bread

This is such easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. 

Course Breakfast

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Author Sandra | Sandra's Easy Cooking

Ingredients

• 4 cups 240g Gold Medal all-purpose flour
• 1 tsp. 5g Salt
• 1 tsp. 5g Arm & Hammer Baking Soda
• 1 cup 120g Dried Cranberry
• 4 tbsp. 50g Sugar
• 2 cups 473ml whole full-fat Buttermilk
• 1 Tbsp. 5.6 g Rolled Oats

Instructions

1. Preheat the oven to 450°F
2. Mix together the flours, salt, and baking soda in a large bowl.
3. Make a well in the center of the dry ingredients and pour the liquid into the flour mixture. (see note on how to make Buttermilk below)
4. Using an open hand bring the flour and liquid together to a loose dough, or start with the spatula until you combine then use the hand to bring it together. The dough should be quite soft, but not too sticky. You do not need to knead it, just gently, without pressing too much form a ball.
5. Place on a baking sheet dusted well with flour, then score the bread by blessing it with a deep cross on top.
6. Glaze the bread with the leftover bit of buttermilk that you have leftover in the measurement cup, and dust the top with rolled oats.
7. Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 more minutes. When the loaf is done it will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool down completely.

Recipe Notes

In a 2 cup of whole milk, add 1 tablespoon of Lemon juice and a pinch of salt. Heat it for 2 minutes in the microwave and wait until the courts start to form. Stir, and add to the flour. You may add an egg just before adding buttermilk, or mix an egg with the buttermilk and add it together. Also, you may add cold butter -- when you mix together, flour, salt, soda, then I would sometimes add cold unsalted butter. The dough is just a bit richer.