All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
It doesn’t get much simpler than a baked potato. A friend of mine posted an image of a sliced one on Facebook and it looked interesting – so I tried it. I wasn’t sure if I should peel it of not so I peeled half of it. The image above shows the peeled side. Here is the skin side.
I don’t think it makes a big difference but the peeled side was prettier & turned a nice golden color.
To make these – simply pre-heat your oven to 425. Prep your potato by washing & drying it, peeling it (if you choose to) and then slicing it into 1/4-1/2 slices – being careful not to cut all the way through. You might first want to cut a little bit off the long side to create a flat surface for the potato to stabilize on. I didn’t do that. I saw someone online using the handle of a wooden spoon to brace the potato against & to provide a barrier to keep the knife from slicing all the way through. I didn’t find the slicing very tricky & just went for it. Once it is sliced up, rub olive oil into it & season it with a little salt. Put it directly on the rack in your oven. Bake for about 45 minutes or until golden & crispy on the outside.
I served mine with the leftover horseradish cream from my
4 oz cream cheese
1 TBS prepared horseradish sauce (or to taste)
2 sprigs fresh dill
7 (or more) TBS heavy cream
1/8 tsp salt
Blend everything in a food processor. Add more heavy cream if you like a thinner sauce. Add more horseradish sauce if you enjoy kick.
I added some fresh thyme & voila! You could top this potato like any other, though (butter, sour cream, bacon bits, cheese – whatever). Here is how they look naked. Let your imagination take you away when you ponder how to dress it.