Cook's Corner: How do you like a potato?
Published 10:07 pm Wednesday, May 17, 2006
By By Lisa Tindell
When my husband fired up the grill for a special Mother's Day steak this past weekend, the first thing that came to my mind was a baked potato. I love a baked potato topped with butter, sour cream, salt and pepper. That's usually all I want on my potato. But for some reason, I began to think about all of those “potato bars” that we used to see at steak house restaurants.
I began looking at ways to top a potato that may give your side dish the look of a complete meal. I've heard of folks putting some strange things on their potatoes but most of the concoctions sound pretty good. And since a potato is naturally low in fat, it's a healthy choice as a side dish (especially if you leave off the butter, cheese and sour cream). Here you'll find a few recipes that will make your potato taste like something extra special.
Buy medium (6 to 8 ounce) or large (8 to 10 ounce) potatoes. If you like a tender skin, lightly coat the potato with oil before baking. Prick potatoes with a fork. If you like a moist skin, skip rubbing it with oil and wrap it in foil once you've pricked it.