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Baked Potatoes

This image courtesy of Joseph DeLeo

I am very fond of baked potatoes with a crisp skin and finished with any of a variety of toppings. Ricotta cheese seasoned with salt, pepper, and snipped chives works well, as does shredded cheddar or mozzarella cheese. It is one of my favorite luncheon dishes.

Makes2 servings

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Meallunch

Moodblue, stressed

Ingredients

  • 2 medium baking potatoes
  • 1 tablespoon olive oil
  • Kosher salt

Instructions

  1. Preheat the oven to 450°F.

  2. Scrub the potatoes with a vegetable brush and dry with paper towels. Rub the oil over the potato skins and sprinkle lightly with salt.

  3. Place the potatoes in a small baking pan and bake for about 1 hour, or until the potatoes feel soft to the touch. Remove from the oven, cut in half, and top with the topping of your choice. If you are using cheddar or mozzarella cheese, place the cheese-topped potatoes under the broiler for 1 minute to melt. (This is not necessary for the ricotta topping.)

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