Belly Button Potatoes
From darksideofthespoon 15 years ago
- 30-40 minutes to make
- Serves 10
My Mom always used to make these when I was a kid. I hope that you like them as much as I do! Goes great with BBQ or oven roasted meats.
Ingredients
- Yukon gold or purple potatoes (as many as you like) shopping list
- extra virgin olive oil (EVOO) shopping list
- garlic, thinly sliced shopping list
- salt and pepper to taste shopping list
- butter or margarine (optional) shopping list
- Dried red hot chilly peppers (optional but worth it!) shopping list
- water shopping list
- Tools: shopping list
- One teaspoon for scooping shopping list
- A flat pan with high edges (like a cake pan) shopping list
How to make it
- Preheat your oven to 375 F
- Slice all your potatoes in half, leave skins on.
- Take your teaspoon and cut a circular belly button in the middle of your ½’d potatoes. Don’t go all the way thru the bottom. Keep the part that you cut out.
- Inside the belly button, put in your garlic (as much or as little as you like), S&P to taste, a bit of butter OR margarine OR EVOO and the optional chillies.
- Place the piece of potato that you cut out, back over the stuffed belly button.
- Generously drizzle potatoes with EVOO, S&P to taste. Make sure there’s a bit of oil in the bottom of your pan.
- Add water to the bottom of your pan. No more than about 3 cm.
- Cook uncovered for 30-40 mins depending on the size of your potatoes.
- They are done when they are golden brown on the top.
The Rating
Reviewed by 8 people-
Ditto on the name. Funny, and it sounds good too.
notyourmomma
in South St. Petersburg loved it
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Will give this a try this week - something different. Will have to skip the chile peppers - not a hot spice family.
momoften
in nowhere loved it
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Love the name!! Sounds good too
jett2whit
in Union City loved it
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