Preparation – 5 minutes, cooking time – 1 1/2 hours
1 large potato, 9 oz
1 tsp olive oil
Small pat of butter
Procedures : Preheat the oven to 400 F. Scrub the potato and dry throughly. prick in several places with a fork and rub in the olive oil; sprinkle lightly with sea salt. Bake for 1 1/2 hours until the potato feels soft when gently squeezed.
Wrap the potato in a clean towel and slam it down onto a board; alternatively, place the potato on a serving plate with a dish towel on top and hit it with your fist. Both these slamming methods work really well because the force breaks up the potato into fluffy grains and usually causes a natural split.
Drop the butter into the split and sprinkle in a little more salt. Eat immediately or serve with your choise of topping:
Here are some favorites:
– sour cream and chives
– tuna and garlic mayo
– cream cheese and smoked salmon
– curried baked beans with Cheddar
– sauteed leeks, cream cheese and black peppe