Prep Time: 15-20 minutes
Cook Time: 45-60 minutes
Serves: 8-10
Ingredients
Combination of 8
Firm, sweet potatoes of the same size, scrubbed Russet (Idaho) potatoes of the same size, scrubbed
The Well Dressed Olive Olive Oils of your choice, such as:
Blood Orange
Savory Sage & Wild Mushroom
White Truffle
Cilantro Roasted Onion
Garlic
Harissa
Chipotle
Herbs
Fresh chives, finely chopped
Flat-leaf parsley, chopped
Fresh thyme leaves
Seasonings
Sea salt
Black pepper, freshly ground
Optional Toppings
Freshly grated Parmiggiano-Reggiano (leave a wedge for everyone to grate their own.)
Pancetta, chopped, lightly sautéed, cooled
Goat cheese or queso fresco
Scallions, chopped
Green, red, orange and yellow bell peppers, chopped
Directions
Preheat oven to 375°.
Pierce each potato a few times with a fork and place potatoes on a baking sheet. Roast for 45 minutes to an hour or until soft when tested by inserting a sharp knife. Remove from oven and let the potatoes rest for 5 minutes for ease in handling.
Plate each potato, slit open, loosen flesh with a fork and drizzle, season, sprinkle and top to your appetite’s delight.
Cook Time: 45-60 minutes
Serves: 8-10
Ingredients
Combination of 8
Firm, sweet potatoes of the same size, scrubbed Russet (Idaho) potatoes of the same size, scrubbed
The Well Dressed Olive Olive Oils of your choice, such as:
Blood Orange
Savory Sage & Wild Mushroom
White Truffle
Cilantro Roasted Onion
Garlic
Harissa
Chipotle
Herbs
Fresh chives, finely chopped
Flat-leaf parsley, chopped
Fresh thyme leaves
Seasonings
Sea salt
Black pepper, freshly ground
Optional Toppings
Freshly grated Parmiggiano-Reggiano (leave a wedge for everyone to grate their own.)
Pancetta, chopped, lightly sautéed, cooled
Goat cheese or queso fresco
Scallions, chopped
Green, red, orange and yellow bell peppers, chopped
Directions
Preheat oven to 375°.
Pierce each potato a few times with a fork and place potatoes on a baking sheet. Roast for 45 minutes to an hour or until soft when tested by inserting a sharp knife. Remove from oven and let the potatoes rest for 5 minutes for ease in handling.
Plate each potato, slit open, loosen flesh with a fork and drizzle, season, sprinkle and top to your appetite’s delight.