This might be a “no brainer” to some, but last night I cooked a baked potato different from what I normally do. The end result came out great! I think I’m going to do it this way from now on. It wasn’t in the microwave, either.
I got the idea from my post on baking the corn on the cob. Take a russet potato, slice it in half lengthwise (not all the way through) and place slices of butter in the middle, then wrap in foil and bake. Guess what? They baked in less time! It only took one hour to bake at 350 degrees. When I opened it up, it was all nice and buttery.
Since I was on my “think out of the box” mindset, I added this garlic butter spread and dollop that on top, then my sour cream and all the fixings. It came out really tasty! The garlic butter spread is what I use on biscuits, bread in the oven or if I want garlic toast.
1 stick butter
3/4 cup shredded cheese
2 TB grated parmesan cheese
1/2 tsp garlic powder
1/4 tsp Worcestershire sauce
1/4 tsp salt
dash ground black pepper
The recipe makes about a pint-size jar and I store it in the fridge.