Ro-ta-to

The Ingredients

1 potato

salt

pepper

butter

I was inspired by a twist potato I ate in Italy 1.5 years ago and recently saw it come up on my newsfeed. That's when I said that I HAD to make this delicious baked potato. It's a great "twist" on an all-time favorite! The trick is in the cutting- make sure you cut the potato just enough to expose the deliciousness inside but without cutting all the way through. You want it to be intact so that as it cooks it opens up more, ready for you to eat it! Add salt, pepper, and butter to taste and voilà:

I served it on the side of some broiled salmon with garlic-lemon yogurt sauce, and sautéed haricots verts with some parmesan. Delicious!