Okay, I don't remember what book they're from, but the Frugal Gourmet taught my sister this one, and she taught me. Cooking time and temp are suggested; if you're cooking another dish in the oven, just throw the potatoes in next to it, and if the temp is lower than 425, just lengthen the time appropriately. Very aromatic and flavorful; I find they need nothing added.
- medium baking potatoes (really, you can use any kind of potatoes, and if you have larger or smaller ones, just change the time), scrubbed well and dried
- butter or margarine, softened
- salt (optional)
- bay leaves
- Slice potatoes open from end to end (the long way), not cutting all the way through.
- Set each potato on a square of aluminum foil (I find Reynolds Release non-stick foil works really well).
- Spread butter or margarine fairly thinly on each side of the cut (about 1 Tbsp. per potato). Sprinkle with a little salt if using butter, especially unsalted, or you can leave it be. Up to you.
- Into each potato, insert a bay leaf. (Use two if the potatoes are really big or the bay leaves are really small.)
- Close up potatoes, wrap securely in the foil, and bake at 425 deg. about 30-40 min., or until potatoes "squish" just slightly if you squeeze gently (while using a hot pad, of course!) Cool a few minutes before serving, as they will be very hot!
This recipe was submitted by ketchupqueen on February 8, 2005.