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Tuscan Baked Potatoes
using Tuscan Sea Salt and Pasta & Pizza Pepper
Recipe courtesy Sandie Jarrett

Russet potatoes (or your favorite baking potato)
Olive Oil
Sour cream or butter
Green onion (green part only), sliced
Fresh Italian or flat leafed parsley, chopped
Shaved or grated Parmesan cheese
Tuscan Sea Salt
Pasta & Pizza Pepper

Scrub the skin of your favorite baking potato well, removing any obvious blemishes. 
Rub generously with olive oil, and then roll in Tuscan Sea Salt.  Wrap in foil and bake
in the oven at 375°F for about an hour or until tender. 

To serve, remove from foil and split.  Fluff up the ‘meat’ of the potato with a fork, adding
sour cream or butter to moisten. Sprinkle with Tuscan Sea Salt and Pasta & Pizza Pepper
to taste.  Top with green onion, parsley, and Parmesan cheese.  Serve hot and enjoy!

Links to Products: Sea Salts & Seasonings  |  Gourmet Olive Oils

Cooks Notes:

The cooking time varies greatly depending upon the size and shape of the potatoes you select.

If you prefer a drier potato skin, instead of wrapping in foil, bake the potatoes on a baking sheet.

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Content copyright © 2006 by Sandie Jarrett/The Posh  Gourmet. All rights reserved. 
This content was written by Sandie Jarrett. If you wish to use this content in any manner,
you need written permission from the author.