One of the nice things about not having electric in our home from the storm is being able to spend time with my sister at her house (she has electric)! We’ve baked and cooked our butts off the past couple of days!
We concocted our Baked Potato Chunks to go with our grilled steaks last night and they were a huge hit!
We adapted the original recipe (http://iowagirleats.com/2011/06/02/want-to-know-my-secret/) to fulfill our need for extra cheese and spices!
*Printable Recipe: Baked Potato Chunks
10 Large Baked Potatoes (we forked the potatoes and cooked them in the microwave until potatoes were soft to squeeze)
1.5 sticks of butter, melted
2 Tbsp of Garlic Salt
2 Tbsp of Lawry’s Seasoned Salt
Grated Parmesan Cheese
Shredded Colby Jack Cheese
Bacon Bits (optional)
Turn oven on to broil. Cut the baked potatoes in 1/2. Carefully cut a checkerboard pattern into the potato without cutting all the way through the skin. Press the bottom up to open up the potato chunks (this helps get the other ingredients into the crevices).
With a pastry brush, liberally apply melted butter over the potatoes. Hmm…appears I need to redo my nail polish…
Mix the garlic salt and seasoned salt in small bowl. Sprinkle over the baked potatoes.
Sprinkle parmesan cheese over the potatoes. Sprinkle bacon bits over the potatoes (optional). Lastly, sprinkle shredded cheese over the potatoes.
Broil in oven for 5-7 minutes until cheese has melted. Serve warm out of the oven and enjoy!
Photo below includes the few we made with bacon bits 🙂
There isn’t much we would change (other than put bacon bits on every potato, lol). I do think more cheese would have been even better (we aren’t about cutting calories in our home, lol).
This recipe is so delicious and really opens the door to different variations. Instead of using garlic salt and seasoned salt, use a dry packet of Hidden Valley Ranch Dressing. Adding scallions would be good. Remember that one potato really serves 2 folks…we kinda forgot that and ended up with 20 Baked Potato Chunks (1 was really more than enough for each person). So scale down the amount of ingredients if using less potatoes. The measurements were approximate and use the right amount of spices and cheeses that is to your liking. Because we scrubbed the potato skins, we ate the whole potato (they say the skin is where the nutrients are). It really was comparable to potato skins except you got lots more potato 🙂
Hope you enjoy this recipe!