The hubby, boys and I celebrated Labor Day a little early…last Saturday…since hubby was going to be gone and the boys had to work. The weather was perfect for grilling! I pulled out a package of sirloin steaks that a friend had given me…fresh from their farm! I marinated them in teriyaki sauce for several hours, and they grilled up so tender! Mmmm, delicious!
While the men were out with the grill, I decided to make these fabulous baked potatoes! I got my recipe from my Great American Recipes cookbook, but I have seen a similar recipe being shared over on face book. I changed just two things. First, I used coconut oil instead of vegetable oil, and second, I sprinkled them with grated parmesan cheese and freshly dried parsley.
4 medium baking potatoes, scrubbed
2 tbsp. butter, melted
2 tbsp. vegetable oil (coconut oil)
1 tsp. salt
2 tsp. chopped fresh chives (or parsley…or both!)
1/2 c. sour cream
Lightly spray a baking sheet with nonstick cooking spray. Cut the unpeeled potatoes into 1/4-inch think slices, but DO NOT cut all the way through. You want to keep the slices connected on the bottom.
Place potatoes on baking sheet. Mix butter and oil in a small bowl. Using a pastry brush, brush half the butter mixture over potatoes and in between slices. Sprinkle with salt.
Bake for 30 minutes at 475 degrees. Baste with remaining butter mixture. Bake until potatoes are tender and golden, about another 30 minutes. Remove from oven. Sprinkle with chives and parsley. Serve hot with sour cream on the side.
