MINI BAKED POTATOES
for 2
Here is a mini version of the American classic that doesn’t take up half the plate and looks a whole lot nicer. You will find the best little red potatoes at the Farmers Market or farm stands. Use your imigination when it comes to toppings.
4 small red new potatoes- golf ball size
olive oil
sea salt
sour cream
snipped chives
Pre-heat the oven to 425 degrees. Scrub the potatoes and remove any blemishes- try to keep the skin intact. Pierce the potatoes several times with a fork. Place in a shallow baking dish and brush lightly with olive oil.
Bake for about 30-40 minutes - until tender and the skins are starting to brown.
To serve, make a slit both ways ( like a cross) on the top of the potato and squeeze to push the flesh upwards. Drizzle with a little olive oil- about a teaspoon and sprinkle with some sea salt. Add toppings of your choice. I like the traditional sour cream and snipped chives. Other toppings are fresh grated parmesan cheese, herb butter, salsa, caviar, to mention a few.