My sister lived in Edinburgh for a year and started eating baked potatoes for dinner filled with all sorts of interesting toppings. She taught me how satisfying baked potatoes can be even when they aren't just covered in sour cream and bacon. Greens, beans, grilled vegetables - it is all good on top of a hot potato and helps transform it from a side dish to a meal on its own.
I made three types of potatoes yesterday: one with hummus and roasted red peppers, one with a green salad on top, and another with beans and cheddar cheese. When you're feeling tired one night, bake a potato and see what vegetables you have in your fridge to add to it. I promise it will be a satisfying dinner.
- Idaho potatoes
- 1-2 tablespoons of olive oil
- salt and pepper to taste
- potato toppings of your choice
Set the oven to 375 degrees. While the oven heats, wash the potatoes and rub them in some salt and olive oil. Pierce the potatoes in a few places with a knife.
Once the oven is heated, place the potatoes in the oven on a baking sheet and cook them for 1 - 1 1/2 hours. Once the potatoes are easily pierced with a fork, remove them from the oven and cut them down the middle. Add in a little butter and the topping(s) of your choice.
The three toppings I used here were:
1. Hummus with a roasted red peppers
2. Green salad with feta, tomatoes, and red onion on sunflower greens with a red wine vinaigrette
3. Baked beans with cheddar cheese