I am in the mood for more fancied up dishes lately without all the effort since I am still trying to heal a knee injury and am trying to wear a brace off and on which is makes cooking a real pain.
I have been making these potatoes for a really long time and they are one of everyone's favorite because you can change the ingredients for whatever you are in the mood for. I usually keep them plain and add fresh chives immediately after I take them out of the oven. I love serving these for holidays because I can dress up each row of potatoes differently and it makes for a pretty presentation with little effort.
Fancied Up Grilled Cheese
You can use whatever bread you like but I usually buy the 15 grain bread
fresh basil leaves
your choice of cheese I usually use montery jack
fresh sliced tomatoes
sliced avocados
spread butter on each side of the bread and put the amount of cheese you prefer along with fresh basil leaves . When the bread is toasted remove it form the skillet and add the sliced tomato and avocado.
I will pick up a dipping sauce at the store such as ranch with smoked bacon. There are so many different sandwich sauces to choose from check them out.
The Potatoes
I like to use new potatoes.
Boil the potatoes in salted boiling water until fork tender
line a 9x13 cookie sheet with parchment paper (this will keep the potatoes from getting crispy and too brown on the bottom)
Let the potatoes cool
with a sharp knife make one cut up and down and one cut across. Like a plus sign.
squeeze the bottom of the potato with both hands using your fingers. This will open the top of the potatoes. Don't do it too hard because the potato will break all apart. You want them to open pretty.
drizzle olive oil over the top of the potatoes add salt and pepper. This is where you add whatever you want . rosemary, dill, cheese, bacon, ranch dressing powder, etc
.
Place in a preheated 425 degree oven for about 20 minutes. Enjoy!
