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Oven Baked Potatoes
Preheat oven to 450°F.
Scrub 1 to 4 potatoes and pierce to allow steam to escape. Rub potatoes lightly with
vegetable oil or butter. Place on pa n. Cook for 60-75 minutes or until potatoes are done.
To test for doneness, squeeze with an oven mitt. Potatoes should give easily.
Optional Toppings: Slit hot oven baked potatoes and top with your choice of these toppings,
just before serving.
Butter
Minced chives or other fresh herbs
Chopped, hot steamed broccoli
Prepared chili, heated
Sour cream
d green onions
Shredded Cheddar cheese
Crisp, ed bacon crumbl
Choppe
Diced, fully-cooked ham
Individual Pizzas Gone Wild
2 English Muffins, split and toasted
¼ cup sun dried tomato pesto spread or presto
¼ cup chopped, drained roasted red peppers
¼ cup marinated artichoke hearts, drained and chopped
¼ cup sliced wild mushrooms
1 tablespoon minced flat leaf parsley, basil or oregano
½ cup shredded pizza blend cheese
Preheat oven to 350°F.
Place toasted muffins, split side up, on baking pan. Spread pesto evenly over the top of
each pizza. Top each with roasted red peppers, artichoke hearts, mushrooms and herbs.
Sprinkle top with cheese. Cook 3 to 5 minutes or until hot and cheese is melted.
Makes 2 servings.
Garlic Cheese Bread
6 thick slices French or Italian bread, about 1-inch thick, toasted
¼ cup butter, softened
¼ cup shredded Parmesan cheese
¼ cup shredded Mozzarella cheese
¼ teaspoon garlic powder
EN-10
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