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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)
Extra Virgin Olive Oil
Sour cream or butter
Green onion (green part only), sliced
Fresh Italian or flat leafed parsley, chopped
Shaved or grated Parmesan cheese
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 375F 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!

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.

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

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