Four different toppings on russet potatoes, make ahead of time, warm before the guests arrive.
Preheat the oven to 45oF (230C)
then 425F (220C)
BASIC:
4 organic russet potatoes
black pepper
organic (dairy-free) butter
1. Bake and cool the potatoes. (450F/230C)
2. Cut lengthwise into quarters.
3. Scoop out the flesh, leaving a 1/4-inch (6 mm) shell.
4. Brush both sides with butter and season with black pepper.
5. Place on a baking sheet skin-side down. Bake 425F/220C) until crisp, about 10 minutes.
6. Top with one of these suggestions or add your own toppings.
7. (below)
Cheese and Trout
a. Use Swiss cheese or a dairy-free cheese.
b. Top with organic (DF) sour cream or yogurt.
c. Add smoked trout and chives before serving.
Cheese and Mustard
a. Brush the potato wedges with mustard.
b. Add chopped dill pickles.
c. Top with (DF) cheese and scallions before serving.
Cheese and Prosciutto
a. Top the potato wedges with thin slices of meat.
b. Add provolone or dairy-free cheese.
c. Sprinkle with chopped rosemary before returning it to the oven.
8. Reheat in the oven to melt the cheese for 5 or more minutes.
