Potatoes are a great source of carbohydrate that fuels our bodies with energy. This is an easy and quick to make version of this starchy vegetable. Serve it as a side dish, or as the star of the show with toppings like guacamole, pico de gallo, salsa, shredded cheese, sour cream, and ground meat or Beyond Meat (a vegetarian meat alternative). Click here to access the original recipe from Love and Lemons and for their baked sweet potato version click here.
Ingredients
Russet_potatoes
- 4 medium
Extra-virgin_olive_oil
- 1/2 teaspoon
Sea_salt
Instructions
Step 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2
Use a fork to poke a few holes into the potatoes.
Step 3
Place on the baking sheet, rub with olive oil, and sprinkle sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
Step 4
Slice open each potato, fluff the insides, and serve with desired toppings.
Notes
The cooking time will depend on the size of the potato.
If making this recipe with sweet potato follow the same steps but roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork. Find the original Love & Lemons baked sweet potato recipe here.