olive oil + baked potato = magic.



Last night, Ryan's boss took us and a few friends out to dinner at one of the best (if not the best) restaurants in town. So much food was served along with an entirely organic array of vegetables, not to mention an abundance of really lovely wines from France. In other words, this dinner was "fancy". During the meal, when the waiter asked one of our fellow diners what he would like on his baked potato, he replied, "I know this sounds weird, but I'll take some olive oil, please." Weird? This wasn't weird! I thought this was genius! Unfortunately, I had already told our server to load it up (with all the fixings that taste so good but are so bad for you--sour cream! bacon bits! butter!) and was quickly regretting my decision. By the end of the night, I had to box my food for left-overs and much to my pleasure, I had scraped off most of that "bad" stuff from my baked potato, thus leaving me with a clean one.

So today, after a pretty rigorous kick-boxing class, I was famished and remembered last night's left-overs. I re-baked (does that make it now twice-baked?) my potato, took it out, drizzled some olive oil and threw some sea salt and cracked black pepper on it. Woah. It was so flavorful and light and rich all at the same time! To be perfectly honest, I don't think I'll be going back to all that bad stuff after all. Tell me, how do you take your baked potato? Will you try it with olive oil? You won't look back, trust me.






PHOTO COURTESY OF: deviantART

 
 
 
 

Post a Comment 2 comments :

  • As long as it has some nice, large flakes of good salt, I am a happy lady.
    Though, I am partial to irish butter :)
  • I'm usually just a butter with my 'tati. Definitely will hit up the olive oil for a try

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