Do you need a fast, little effort meal? Here it is!
Who has time to really bake a potato? This recipe is PERFECT for the end of a long work day. Or perhaps you ordered a pizza for the rest of your wheat eating family but still need to feed yourself. I don't like microwaved baked potatoes, so this is a great alternative!
I have my former roommate Courtney to thank for this recipe! We also worked together and would make this many times a week when we were tired after work. It makes great leftovers either refrigerated or frozen. It also travels well to work or out as a lunch to reheat.
Start with a potato (any kind you like best, red, white, Russet, whatever!). My preference is red potatoes but we didn't have any! The Russet worked perfectly well!
Cube it up.
Boil it for about 20 minutes until tender when pierced with a fork. The smaller the cubes you cut, the faster it will cook.
Cover it with whatever toppings you like best: cheese, butter, sour cream, bacon, chives, green onions, grilled chicken, broccoli, salsa, etc. Salt and pepper to taste. The options are limitless!
Boiled - Baked Potato
Prep Time: 5 Minutes
Total Time: 30 Minutes
Yield: 1 Serving
4 Medium Red Skinned Potatoes (1 Large Russet Potato, 4 White or Yellow Potatoes)
Potato Toppings (Your Choice):
Cube your potato(es). Put in appropriate sized pot, cover with water and bring to a boil.
Boil for 20-25 minutes, until tender when pierced with a fork. Drain.
Add whatever toppings you would like!
*Dairy Free Version: Salsa and Grilled Chicken