My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, February 24, 2010

Crusty Baked Potatoes

We all know that a baked potato is just about as boring as it gets, unless you pile on the butter, sour cream, cheese and bacon bits. You have also piled on all the calories.

This is a nice easy change of pace and everyone loves potatoes. You know you can't have mashed everyday.

Crusty Baked Potatoes
about 4 servings

The following proportions are for 4 small or medium potatoes (about 1 1/2 pounds). Prepare a potato for each person (with 2 extra for emergencies) and multiply recipe as required.

Wash and peel baking potatoes, leaving them whole; pat dry. Melt 4 tablespoons butter in a small saucepan; roll potatoes in butter, then coat evenly with 1 cup of fine dry breadcrumbs which have been mixed with 1 teaspoon salt and 1 teaspoon paprika.

Place potatoes in shallow buttered casserole, cover and bake at 350 degrees for about 1 hour, or until tender. Any butter left from coating potatoes may be added to bottom of casserole. For the last 20 minutes remove cover and turn potatoes to brown evenly.

These will wait nicely in a 200 degree F. oven for 30 minutes or so.

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