Ingredients
small potatoes (I used organic Maine Yukon Golds)
extra virgin olive oil
salt
hummus
topping suggestions:
sliced jalapenos
sliced scallion
sliced kalamata olives
sun dried tomato
cilantro oil (recipe here, I did not strain mine).
avocado
micro greens
Method
Bake the potatoes: Preheat oven to 400°. Pierce potatoes several times with fork and bake on parchment paper lined (if you have it) baking sheet until tender, approximately 50 minutes. (If you're pressed for time, you could microwave pierced potatoes for 10-12 minutes).
Prepare the potatoes: Slice each potato in half. Using a spoon, scoop out potatoes leaving a thin edge around the skin.
Broil the potatoes: Brush both sides of each potato half with olive oil and place back on baking sheet with the skin facing up. Broil until they begin to crisp, approximately 3 minutes (keeping a close eye on them). Flip potatoes and broil until edges begin to brown, approximately 3 minutes.
Fill with hummus. Top with desired toppings!
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