It's fair to say that I've been on a bit of a potato kick recently. I can't really say what brought about this recent fanaticism, but the fact is that it's happening...and it doesn't really show any signs of letting up any time soon.
While they're cooking, fry up some bacon, grate some cheddar cheese, chop up your green onions, and fill a little bowl with canola oil.
Pull the potatoes out of the oven, cut them in half lengthwise, and scoop out most of the "guts." Please, for the sake of your fingers, wait until they have cooled down a bit before you attempt to do this. Rushing it just isn't worth the blistering burns you'll receive. Trust me, I speak from experience.
Brush both sides of the skins with canola, and place back in the oven for another 14 minutes, flipping once.
Pull the potatoes out of the oven, and fill them with the cheese, and some crumbled up bacon. Top with a bit of sour cream, and green onions.
So delish. Sadly, I don't think this recipe is one that's available on her website. If you want the whole thing you'll have to bite the bullet, and but her cook book. Really, you should just do that regardless though, because her cookbook is fab.
Ok, I realize this is turning into a marathon post, but now we're committed. We must press on.
The next potato recipe is one that I found on Pinterest, via babble. They are so simple, and amazing, and I sort of want to eat them every day.
So...again with the russet potatoes....
Wash and roughly peel potatoes.
Chop them into very thin slices. When I say thin, I just mean thin. Don't get too hung up on them all being a perfect 1/4 inch thick. They'll turn out great no matter what. Perfection really isn't key, here.
Place the potato slices in a bowl, and toss with: 3 T. olive oil, 1/4 cup panko bread crumbs (Seriously, don't cheat here. Use panko.), 1/4 cup grated Parmesan cheese, garlic salt, fresh ground pepper and, chopped Italian parsley to taste. Spread in a single layer on a baking sheet, and bake at 450 degrees for 18-25 minutes. I did mine for the full 25 to achieve maximum crispiness, but it's really up to you.
No. They're not as good as they look. They're BETTER. Get the full recipe on Babble, and eat until your stomach hurts.