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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 1 |
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I'm not sure why these potatoes are called Rocky Mountain Potatoes, but I do know they couldn't be simpler and they are the closest a baked potato will ever get to mashed without taking it's jacket off. They're very good. Ingredients:
1 baking potato |
1 1/2 teaspoons evaporated milk |
1 teaspoon butter |
salt |
sweet paprika, to dust over |
Directions:
1. Pierce the well-scrubbed potato with the tip of a knife or the tines of a fork.
2. Bake at 350*F until done, about 1 hour. The potato will feel soft when it's squeezed.
3. Cut a wide cross in the baked potato, and spread the peel back a little.
4. Insert a fork into the opening and mash the potatoe slightly. Pour in the milk and poke the butter well into the potato.
5. Sprinkle with a little bit of salt and a dash of paprika.
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