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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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My Mom always used to make these when I was a kid. I hope that you like them as much as I do! Goes great with BBQ or oven roasted meats. Ingredients:
yukon gold or purple potatoes (as many as you like) |
extra virgin olive oil (evoo) |
garlic, thinly sliced |
salt and pepper to taste |
butter or margarine (optional) |
dried red hot chilly peppers (optional but worth it!) |
water |
tools |
one teaspoon for scooping |
a flat pan with high edges (like a cake pan) |
Directions:
1. Preheat your oven to 375 F
2. Slice all your potatoes in half, leave skins on.
3. Take your teaspoon and cut a circular belly button in the middle of your 1/2’d potatoes. Don’t go all the way thru the bottom. Keep the part that you cut out.
4. Inside the belly button, put in your garlic (as much or as little as you like), S&P to taste, a bit of butter OR margarine OR EVOO and the optional chillies.
5. Place the piece of potato that you cut out, back over the stuffed belly button.
6. Generously drizzle potatoes with EVOO, S&P to taste. Make sure there’s a bit of oil in the bottom of your pan.
7. Add water to the bottom of your pan. No more than about 3 cm.
8. Cook uncovered for 30-40 mins depending on the size of your potatoes.
9. They are done when they are golden brown on the top.
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