Potato Appetizer
green smoothie, quinoa, date balls

Organic potatoes are the best and really make non-organic potatoes look gigantic. I use this as an appetizer due to the size of the potatoes, but you could use larger potatoes to make it a side dish with a meal. This is super easy, but takes time to bake. You can speed up the process with my husband’s method which is microwaving the potatoes first before placing them in the oven to bake (cuts baking time in half). The microwave heats food evenly therefore cooking the center to reduce the time in the oven which heats food from the outside in which gives us that crispy outer layer.

Ingredients

Individually wrap the small potatoes in aluminum foil and place on the oven rack directly or on a baking sheet. Bake at 400 degrees for approximately 1 hour. To speed up the process microwave the potatoes then individually wrap them in foil. Shred about 1/3 cup of parmesan cheese. Cut the potatoes in half then add your butter, shredded parmesan cheese, and top with garlic chives. ***COOKING TIP: An easier way to cut chives is with a pair of scissors.***