Baked potatoes and steak just seem to go together, bringing back fond memories of so many special occasions. There are serious debates about whether to dust with oil and salt/use aluminum foil or not. We simply place in the oven or over the grill and dress up the potato after it’s baked
Although there are more than 200 varieties of potatoes, they can be put into a few groups. Russet for baking, Red for soups and salads, White for fries, Yellow for mashing, Fingerlings and Petite for roasting.
Ingredients
1 med/lrg (10 oz) russet potato, (290 gr raw = 230 gr baked) 45 CHO
- Butter 0 CHO
- Sour Cream 1 CHO/TBSP
- Green onion finely chopped 0 CHO
- Bacon cooked and finely chopped 0 CHO
- Salt and pepper 0 CHO
Instructions
- Pre heat oven to 350. Wash russet potato/es and leave to dry.
- Pierce a fork into each potato a couple times and place in the oven, middle rack.
- Let bake for 1-hour and test by piercing with a easily removed fork. Depending on the size of the potato, or the amount you are baking, you may need to bake up to 20 – 30 minutes more.
- Remove from oven, cut and serve with garnishes. CHO will depend on your serving size.
