We make a few suggestions for toppings, but there is a world of choice.
Stuffed Baked Potato
“There is something about a baked potato that is so comforting that many of us eating alone enjoy making a meal of it. You can enhance it with whatever seems appealing…” writes Judith Jones.
Stuffed Three Ways
We do ours up three ways…
1. Caviar, sour cream & chives.
2. Go classic with cheddar, sour cream and scallions.
3. Double-bake with caramelized onions and gorgonzola. (Super simple – after baking, carefully remove insides with a spoon, mix with a tablespoon of both gorgonzola and caramelized onion (salt & pepper to taste) and place mixture back in potato. Place back in oven and back for another 5 minutes, until the top browns.)
Judith’s Baked Potato for One Tip
There is something about a baked potato that is so comforting that many of us eating alone enjoy making a meal of it. You can enhance it with whatever seems appealing—a generous dollop or two of sour cream or yogurt or butter, some chopped scallions, a few tasty mushrooms, and/or a bit of leftover green vegetable. Some like a melty cheese or a strong accent, such as anchovy and olives, and if you happen to have some leftover ratatouille or fried eggplant and peppers, they marry well with the mealy roasted Idaho. Also, bacon, ham, or a bit of cracklings will add a meat accent, if you want that.
Since a large potato takes about an hour to bake in the oven, a good way of hurrying it along is to microwave it on high for 7 minutes, then put it into a 400 degree oven to crisp for about 10 minutes. When it is tender—pierce with the point of a knife to make sure—slit the top open, squeeze the hot potato to open it up, and spoon as much stuffing as you like into it. The filling should be at room temperature.
Excerpted from The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Before garden peas are fully formed, these wonderful leaves or shoots can be plucked from the plant in early spring. With a subtle pea flavor and a light and delicate texture (similar to watercress) they are great in salads, lightly sautéed with some olive oil/garlic, and especially made into...