Wed, 01/31/2018
Parmesan crusted baked potatoes will be served to all students today as part of the Wellness Committee's Farm Fresh Food of the Month initiative. The potatoes were donated by Sterman Masser’s Potato Farm of Sacramento! A copy of the parmesan crusted baked potato recipe is found below. Please visit http://stermanmasser.com/ for information on the nutritional benefits of potatoes and other tasty recipe ideas!  
 

INGREDIENTS

· 3 small to medium baking potatoes, halved lengthwise (longer, thinner potatoes work well)

· 2 ½ tablespoons olive oil

· 1/3 cup grated Parmesan cheese

· ½ teaspoon kosher or sea salt
and a few turns of the pepper mill

· Chives or other kinds of seasonings can be added as well (optional)

· Parchment Paper

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.

2. Line the bottom of a baking sheet with parchment paper. Coat the parchment with the olive oil, and then evenly distribute the grated Parmesan over the olive oil. Sprinkle with the salt and pepper. (See notes)

3. Place the potato halves, cut side down, on top of the cheese mixture and bake for 45-50 minutes or until the potatoes are very tender when pierced with the tip of a knife. Precise baking time will depend on the thickness of your potatoes.

4. Cool for five minutes before serving. Remove to a platter with a metal spatula, and garnish with snipped chives, if desired. Leftovers are equally delicious reheated in the oven.

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