I should just rename this blog to “Lisa’s pregnancy cravings”.
When nothing else sounds good, it’s either cheese and crackers OR a baked potato with butter & chives. Always.
Before I was pregnant, I was eating sweet potatoes as if it were my job. It was shocking I never turned orange. Now, I won’t go near them.
I know many of you don’t have [pregnancy] food aversions and may still like sweet potatoes, so go ahead check out this stuffed sweet potato. It’s brilliant, you can make a meal out of it. eeeeeeasy!
note: currently transitioning everything over to this new URL & not all the images have made it, so if you’re browsing & don’t see any images… they’ll be back.
This [above] is a yukon gold potato, usually what I use for mashed potatoes. I find them to be a little softer & sweeter.
The other is a Russet potato, which most restaurants serve and also makes a great baked potato.
Good news, potatoes in the natural form are gluten-free so knock yourself out with all the different combinations – just no breadcrumb toppings.
I’m pretty sure my mom grew chives when we were growing up just because we ate so many baked potatoes.
The typical Saturday meal back then, steak and baked potato with corn on the cob. Nowadays, it’s usually a fish [& dad will do steak for himself & my husband], potato of some sort and a vegetable that’s in season.
Baked potatoes are a great side to serve with meat & poultry. Or if you’re like me, you can make a meal out of them.
And potatoes, they cheap.
Simple Baked Potatoes
- Yukon gold or Russet potatoes
- Chives, finely chopped
- salt + pepper
Optional Toppings – bacon bites, sour cream, or cheddar cheese
Preheat oven to 400 degrees F.
Scrub potatoes under water. With a knife or fork, poke the potatoes 3-4 times/each.
Place potatoes directly on the wire rack in the oven – this makes the skin more crispy [vs wrapping in foil]
Bake 1 hour and remove from the oven with an oven mit or towel.
Serve with toppings – allowing yourself & guests to dress them how they please. Enjoy!
September 11 2012