Sometimes a plain old baked potato is good, but that’s what it is, plain and old… I was inspired by a photo on pinterest to put a fun twist on the classic side dish. Easy, inexpensive and satisfying!
2 garlic cloves, sliced thin
1 tbsp butter, melted
Drizzle of olive oil
3 tbsp or so of sour cream
Fresh or dried chives
Fresh or dried parsley
(fresh is always preferred)
Truffle salt (optional)
Cut your potato in thin slices almost to the bottom. Place the pieces of garlic in between a few of the potato slices.
Brush the potato with butter, drizzle with oil and top with fresh cracked sea salt and pepper.
Place on tin foil and put in 425 degree oven or toaster oven for 40 minutes or until nice and crispy. Sprinkle a pinch of truffle salt on the potato.
Top with sour cream, chives and parsley. Dig in with your fork and enjoy the soft, warm potato surrounded by a salty and savory crunchy crust.