BAKED POTATOES, No. 1
These simple baked potatoes are a comforting classic, perfect for a weeknight meal. The potatoes are boiled until tender, then baked with butter, salt, pepper, and breadcrumbs for a crispy, golden crust. The addition of cream adds a touch of richness, making these potatoes a satisfying side dish. Serve them hot, garnished with fresh parsley for a touch of freshness.
Ingredients
- 4 medium Potatoes
- 4 tablespoons Butter
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/4 cup Bread crumbs (Quantity estimated (not specified in original recipe))
- 3 tablespoons Heavy cream (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fresh parsley, chopped (For garnish, quantity estimated (not specified in original recipe))
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Instructions
- 1Select smooth potatoes. Boil them in a pot of water for about 20 minutes, or until tender when pierced with a fork.
- 2Drain the water from the potatoes. Remove the skins. Place the potatoes in a buttered baking dish.
- 3Place a small piece of butter on each potato. Sprinkle with salt and pepper. Sprinkle bread crumbs over all, then drizzle with cream. Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until the potatoes are heated through and the breadcrumbs are golden brown.
- 4Serve the baked potatoes in the same dish. Garnish with fresh parsley.
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