Recipe: Swedish Baked Potatoes

I had the family’s Valentine’s Day Dinner celebration pretty much planned out based off the items that I had in the refrigerator and pantry (steak, baked potatoes, fresh stir fry vegetables, fresh fruit salad, cherry limeade fruit punch from the girls birthday party, poppy seed french bread, and cheesecake).  Since I had gotten potatoes on clearance at the grocery store earlier I wanted to do baked potatoes to go with the steak but was hoping to try a different recipe.  I adapted this recipe from SeasaltwithFood and it turned out really well!  Everyone in our family LOVED these potatoes (including the kids)!  The girls even wanted to know if they could take the leftover potatoes to school for their lunches the next day they like them so much.  The best part is they were pretty easy to do.  They had much more flavor than regular baked potatoes plus we didn’t add any additional butter or toppings because they were so tender and tasty (which means they were probably healthier for us too).  This one has become family favorite already!

Swedish Baked Potatoes:

• 4 large Potatoes
• Garlic Seasoning
• Olive Oil
• Sea Salt

Preheat the oven to 425 degrees.  Place the potato on a cutting board and make thin slices down the whole length of the potato (each slice should go almost all the way through the potato).  Put potatoes on a baking tray or in a baking dish.  Sprinkle Garlic seasoning over each potato. Make sure some garlic seasoning gets down in between a few of the potato slices on each potato for extra flavoring.  Spread butter over the tops of each potato with a butter knife.  Brush olive oil on over the butter.  Sprinkle the sea salt on top of the potatoes.   Bake for 20 minutes on convection oven or 40 minutes if baking regularly (bake until potatoes are tender).  When done the potatoes will be soft on the inside and the skin will be crispy.

You can put butter, sour cream, bacon pieces, and cracked pepper out as additional toppings for those wanting more flavor.