As I am writing this post my daughter A.J. is headed to see her cousin Kate at University of Colorado in Boulder. A.J. made a delicious potato recipe the other night and I wanted to share it because it is a) inexpensive to make b) pretty easy to make c) meatless. Kate is a vegetarian and always looking for new recipes to try and as a student, she's on a budget. Potatoes are pretty cheap and most cooks should have the rest of the ingredients on hand. This makes an impressive, meatless entree.
Preheat oven to 400 degrees. Start with a baking potato, russet, Idaho, whatever. Scrub it clean and dry it well. Place it on a wooden spoon and make slices, almost all the way through, about 1/4 " or closer together with a sharp knife. This is the scalloped part; the wooden spoon prevents you from cutting all the way through the spud. Take slightly frozen butter and slice into very thin pats. Take some Parmigiana-Reggiano (or Locatelli which is what I get from Cotsco) and slice into thin slices. Now, insert butter pats and hard cheese slices into the potato slits, alternating cheese with butter. Season with salt and pepper and olive oil. I skipped the olive oil- with all that butter and cheese, who needs it? Place on a foil lined baking sheet and bake until potato is fork tender, about an hour. Remove from oven and pour cream over potato (I also skipped this part) and top with grated sharp cheddar cheese and bake 15 minutes more, until cheese is melted and bubbly. Voila! A lovely meal for two. Top with sour cream and chives, if desired. I would serve this with a salad and maybe some sorbet for dessert, as it is very rich.
A.J. found this recipe through Stumble Upon, which my friend Lisa York likes better than blogspot. The blog it was posted on was Tasty Kitchen Blog, where there are more detailed, step-by-step directions. Maybe A.J. and Kate with enjoy this baked potato on her visit. Happy Trails to you!
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