Buttered
and
Slammed
Baked
Potatoes
-
serves
1
Preparation
-
5
minutes,
Cooking
time
-
1
1/2
hours
1
large
potato,
9
oz
1
tsp
olive
oil
sea
salt
small
pat
of
butter
Preheat
the
oven
to
400
F.
Scrub
the
potato
and
dry
throughly.
Prick
in
several
places
with
a
fork
and
rub
in
the
olive
oil;
sprinkle
lightly
with
sea
salt.
Bake
for
1
1/2
hours
until
the
potato
feels
soft
when
gently
squeezed.
Wrap
the
potato
in
a
clean
towel
and
slam
it
down
onto
a
board;
alternatively,
place
the
potato
on
a
serving
plate
with
a
dish
towel
on
top
and
hit
it
with
your
fist.
Both
these
slamming
methods
work
really
well
because
the
force
breaks
up
the
potato
into
fluffy
grains
and
usually
causes
a
natural
split.
Drop
the
butter
into
the
split
and
sprinkle
in
a
little
more
salt.
Eat
immediately
or
serve
with
your
choise
of
topping.
Here
are
some
favorite
toppings:
- sour
cream
and
chives
- tuna
and
garlic
mayo
- cream
cheese
and
smoked
salmon
- curried
baked
beans
with
Cheddar
- sauteed
leeks,
cream
cheese
and
black
pepper
Submitted By (Miki)
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