Baked Potatoes

Baked potatoes are one of those meals everybody enjoys in a form or another. I think I’ve seen hundreds of baked potatoes recipes since I’ve started to write about food. I’ve seen recipes for potatoes baked in their own peel, in aluminum foil, in the microwave, in the oven or even in the hot ashes of a campfire. Wikipedia gives a funny definition for the baked potato or jacket potato: “the edible result of baking a potato”. Indeed, and a tuned car is the drivable result of tuning a car. But it’s not about smart definitions I want to talk today. I want to share with you a baked potatoes recipe I’ve just finished cooking a few minutes ago.

Ingredients:

• 2 big potatoes (I had two huge ones, so you’ll probably need 3-4 average size ones to match the other ingredients)
• 4 eggs
• 1/2 pound sour cream (if you believe in cholesterol and cardio-vascular diseases, then you can use low-fat sour cream or yogurt)
• 1 cup grated cottage cheese (actually I wanted to clean up the fridge today and that cheese leftover gave me the idea of these baked potatoes)
• 1 teaspoon olive oil
• 1 teaspoon thyme (you can replace it with dried basil or with rosemary)
• 1 teaspoon curry powder

Method:

Peel the potatoes, then slice them, trying to get equal, thin slices, so they all get baked in the same time. In a bowl, mix the grated cheese with two eggs and with half of the sour cream quantity. If the cheese is very salty, don’t add  salt. Oil a baking dish and arrange half of the potato slices in a layer on its bottom. Pour the cheese and eggs mixture on top of it, then add a second layer of potatoes. Mix the last two eggs with the remaining sour cream, add the dried herbs and the curry powder, then pour the mixture over the potatoes, making sure to cover all slices.

Put the dish in the oven and bake it at low temperature for about one hour, or until the fork comes out clean when you try the food. This  how my baked potatoes were looking when I considered them done:

Let the dish rest for 3-4 minutes, then cut the baked potatoes as if you’d cut any other cake or pie. Put the pieces on a plate, grind some pepper on top of them and serve them hot. If you want, you can add some sauce, dip or mayonnaise. I ate them with the spinach artichoke dip I cooked yesterday (I told you already, my purpose was to empty the fridge).

If you took your time to arrange the potato layers nicely, you can see now how beautiful the section of the baked potatoes pieces looks.

Later updates from across the web: here’s a cheesy potatoes recipe prepared by one of our readers, following our instructions. Cooking surely is cool! If you cook something from our website, please send us a link to your page and we’ll publish it here.