These potatoes taste as good as they look. This Swedish version of the baked potato is a dream!Preheat oven to 425ºF
6-8 large russet potatoes
Olive oil
Salt & pepper
Scrub potatoes very well, ensuring the exterior skin is clean and free of debris. With a sharp knife, cut small, thin slices from the top of the potato until just below the middle of the potato.
Carefully press each potato open slightly, then drizzle 1 tablespoon of olive oil inside each potato. Transfer to a baking dish. Sprinkle lightly with salt and pepper.
Bake potatoes for 60 to 70 minutes, or until exterior of the potato is crispy.
I baste the potatoes with the oil run-off two to three times while they are cooking so they are extra crispy. My kids like peel them apart and eat them like french fries!
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