UCookbook

Baked potatoes

Bodacious breakfast baked potato

Ingredients

• 1 sweet potato
• 1–2 eggs, cooked any way you want to eat them
• 1/4 tsp Jalapeño, chopped (omit if your salsa contains it already) 1/8–1/4 Avocado, diced
• Salt & black pepper to taste
• Olive oil
• Salsa, to taste
• Greek yogurt (if desired)

Makes 1 serving

Directions

Slice an avocado and jalapeño. Set avocado and jalapeño aside. Rub olive oil on the potato and add a dash of salt and pepper to taste. Poke several holes in the potato using a fork. Place potato on a microwave-safe plate and microwave on high for 5 minutes. Turn the potato over and microwave for another 3-5 minutes, depending on the size of the potato. While the potato is baking, heat a pan and add olive oil to the pan. Cook the eggs to your liking in the pan. Once the eggs are ready, cut the potato open, fluff the insides a bit, and top with eggs, avocado, salsa, and jalapeño. Add Greek yogurt if you would like. Enjoy!

— By Jordan, Lasell College

Greek salad baked potato

Ingredients

• 2 medium sweet potatoes
• 2 oz (55g) feta cheese
• about 12 black olives or Kalamata olives, pitted and thinly sliced
• about 12 sundried tomatoes, thinly sliced, packed in oil or not is fine (or another sweet tomato, like 6 cherry tomatoes)
• ½ teaspoon oregano
• 1 tablespoon sunflower seeds
• 1 tablespoon extra-virgin olive oil
• ground pepper to taste
• handful of fresh chopped parsley

Makes 2 servings

Directions

Preheat oven to 400°F.

Wash sweet potatoes (scrub skins) and use a fork to poke holes in them. Place sweet potatoes directly on the oven rack, or an a baking sheet if you prefer. Bake for 50 min, or until they are soft inside (you can easily insert a fork). ). Remove them from the oven and let them cool. If you prefer, you make microwave them for about 5-8 minutes in a microwaveable dish, turning them half way through and checking to see when they are soft inside. If you microwave one sweet potato at a time, it will take closer to 5 minutes—two will take closer to 8 minutes.

While sweet potatoes bake, mix together all other ingredients.
Slice the sweet potatoes in two and use a fork to slightly mash the insides of each half. Top each sweet potato with half the topping mixture

Save leftover sweet potato and toppings in the fridge, covered. It will keep for a few days—delicious cold or warm!

— By Franklynn, Yale University and University College London

Baked potato fries with parmesan cheese

Ingredients

• 3 Standard Russet Potatoes
• ¼ cup of extra virgin olive oil
• ¼ teaspoon of sea salt
• ¼ teaspoon of garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 2 teaspoons of fresh or dried parsley
• ¼ cup of Parmesan cheese

Makes 4-6 servings

Directions

Preheat the oven to 375°F.

Roughly cut the potatoes into French fry like wedges Next soak the potatoes in cold water for about 30 mins. After 30 mins dry the potatoes with a paper towel. Next, in a large zip lock bag combine all of the seasonings and olive oil in the bag. Add the potatoes and shake vigorously. Place the seasoned potatoes on a parchment lined baking sheet and bake for about 30 mins. Finally dust the cooled potatoes in the Parmesan cheese and enjoy!

Adapted from Natasha’s Kitchen

— By Nia, Rutgers University