Sliced Baked Potato with Mojo Verde

| Amy Jennings
Sliced Baked Potato with Mojo Verde

Baked Potatoes

  • Yukon Gold potatoes, scrubbed and dried
  • Olive oil
  • Salt
  • Pepper
  1. Preheat oven to 425 degrees F.
  2. Slice slits in potatoes roughly 1/8 inch to 1/4 inch apart. Tip: Don't try to cut as close to the bottom as possible, you may end up cutting all the way through. You can always cut the slits a little deeper as the potato begins to bake.
  3. Brush potatoes with olive oil and season with salt and pepper.
  4. Bake potatoes on a baking sheet or in a baking dish for 30 minutes.
  5. Now that the potatoes have begun to fan out, brush them with olive oil, once again.
  6. Bake for an additional 30 minutes.

    Mojo Verde Sauce

    • 3 cloves garlic, minced
    • 1 bunch fresh cilantro
    • 1/2 tsp ground cumin
    • 3 tbsp olive oil
    • 1 tbsp sherry vinegar
    • 1/2 green bell pepper, chopped
    • Salt
    1. Place all ingredients in bowl of food processor and blend. Salt to taste.

    For the full post, visit Brooklyn Vegetarian.