Ever since I was allowed to use an oven (probably in middle school), one of my favorite things to make when I wanted to eat something filling, yet easy, was a baked potato. Especially when I was broke in college, I ate my fair share of baked potatoes slathered with butter and a ton of cheese. No matter when you make it, it's just so satisfying.
Combining the comfort of a baked potato with some unexpected ingredients, we made these mini baked potatoes which are perfect for making when people come over...or for a late night snack for yourself...
Here's how:
1. Preheat oven to 350.
2. Place small yellow dutch potatoes in a baking dish or baking sheet.
3. Bake covered for 30 minutes, and then uncover and bake or another 10 minutes until golden brown and give in when squeezed.
4. Top butter, salt, and extra toppings of your choice!
Here are some combinations we love...
1. Peas, proscuttio, basil, and a dash of pepper is like an artisanal sandwich in miniature potato form.
2. Edamame, pomegranate seeds, green onions, mozzarella cheese, and a sprinkle of spicy korean chili seasoning tastes savory with an asian twist.
3. Peaches, walnuts, ricotta cheese, and a drizzle of honey is creamy and a tad sweet almost like a sweet potato.
Are there any other baked potato toppings you make and love?
{Photos by Casey Brodley, styling by Julia Wester, production by Julia Wester and Jessica Hong}