Ingredients
10 medium-sized potatoes
salt, to taste
onion and/or garlic powder (optional)
10 each black and green olives for garnish
toppings of your choice
Description It's simple but a feast to the eye and mouth!
Instructions 1. Prick one wooden stick through potato length-wise at the bottom and prick another across the width to make a criss-cross.
2. Make a series of cuts through the potatoes almost all the way through one way and than the other way if desired. The stick will prevent the knife from going all the way down and separating the potato. Remove the stick after slicing. Place all side be side in one large aluminum foil in a pan.
3. Sprinkle with salt (and onions and garlic powder) to taste.
4. Enclose potatoes well in aluminum foil. Cook on 400 F for 1 ¼ hour.
5. Before serving, for presentation: place green olive and black olive in toothpick, pierce toothpick into each aluminum-covered potato. Must be served hot.
6. Serve wrapped potatoes with salsa or chopped tomatoes; chopped bell pepper; chopped parsley; chopped avocado; tahina dip; and salt. Those served will then unfold aluminum foil to unseal a steaming hot creamy potato ready to be topped with the available salad toppings.
10 medium-sized potatoes
salt, to taste
onion and/or garlic powder (optional)
10 each black and green olives for garnish
toppings of your choice
Description It's simple but a feast to the eye and mouth!
Instructions 1. Prick one wooden stick through potato length-wise at the bottom and prick another across the width to make a criss-cross.
2. Make a series of cuts through the potatoes almost all the way through one way and than the other way if desired. The stick will prevent the knife from going all the way down and separating the potato. Remove the stick after slicing. Place all side be side in one large aluminum foil in a pan.
3. Sprinkle with salt (and onions and garlic powder) to taste.
4. Enclose potatoes well in aluminum foil. Cook on 400 F for 1 ¼ hour.
5. Before serving, for presentation: place green olive and black olive in toothpick, pierce toothpick into each aluminum-covered potato. Must be served hot.
6. Serve wrapped potatoes with salsa or chopped tomatoes; chopped bell pepper; chopped parsley; chopped avocado; tahina dip; and salt. Those served will then unfold aluminum foil to unseal a steaming hot creamy potato ready to be topped with the available salad toppings.
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