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Swedish Version of Baked Potatoes: Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Hollowed out baguettes with dip and crudites. Great idea
Baked Potatoes with Bacon Slices - All you do is peel whole potatoes, cut them all across, not too thin, and not all the way through, sprinkle with some salt, but not too much, the bacon is salty. Then fill with small bacon slices in between. Bake in a pan with some oil until potatoes are fully cooked, and serve!
by -Mellie-
bacon wrapped jalapeno chicken bites
1 repin
Peach, Prosciutto & Ricotta Crostini 12 thin slices ciabatta (try to find artisanal loaves from a bakery) 1 ripe peach Fresh sheep’s milk ricotta (I am addicted) thin slices of prosciutto honey Brush ciabatta on both sides with olive oil and grill for 1 minute per side. Halve, pit and thinly slice peach. Spoon 1 tbsp ricotto onto each toast and sprinkle with freshly ground black pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta. Top with 2 peach slices and drizzle with honey. *makes 12
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