Recipe by Redemption Hill
photo by Rachel Lyn Photography
Serves 12
1 med-large potato per person (Russet or Yukon Gold are best) bacon, cooked sour cream 1 bunch scallions and/or chives, chopped shredded cheese veg options: steamed broccoli, red and green bell peppers, fried onions and/or mushrooms optional: baked beans, jalapenos, hot sauce
Cover the potatoes with olive oil and a little salt and pepper. Prick each potato with a fork in several spots and place on a foil lined baking sheet. Bake at 425°F for approximately 50 min. Flip each potato every 20 minutes or so. To check whether the potatoes are done cooking, see if you can easily insert a fork into their center. If you can, they are done! Set up your hot potato bar with all the toppings and let each person customize their spud.
