Saturday, July 12, 2014

Baked Potato

Baked potatoes is not my favorite but may daughter loves them. She has loved them from the time she first had them in her school cafeteria, a time when the food in her school cafeteria was made with fresh ingredients and tasted great.


Since then every summer she asks for baked potato. Today I served it with shredded cheddar cheese and sour cream topped with a little sprinkling of cilantro.


You will need
1 Russet potato
1 tbsp. olive oil
1 tbsp. butter
3 tbsp. sour cream
1/4 cup shredded cheddar cheese
1 twig cilantro, minced

Preheat oven to 400 F. Wash and clean the russet potato. Coat with oil and place on foil on a baking sheet. Prick the potato with a fork at 1 inch intervals all over. Bake for 50 minutes turning it over once. Take it out of the oven and fold into the foil. When ready to eat. Slice the top and add the butter. Let it melt. Add the sour cream and shredded cheese. Sprinkle cilantro.


Enjoy!

I submitted this for week 28 to the 2014 52 Week challenge for the theme Murica.

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