Baked Potato Halves
2 servingsIngredients
Directions
Prepare
Select potatoes of similar size, around 250 grams each.
Wash potatoes well and cut out any bad parts; do not peel.
Cut each potato in two halves, in the direction that will produce the thinnest halves.
Put ¼ to ½ tsp of salt onto the flat side of one half, and rub both halves together so that they are both salted.
Bake and serve
Place the potatoes onto a greased pan, flat side down.
Bake in an oven preheated to 220 °C for 45 minutes, until the flat sides form a tasty orange crust.
Serve hot.
The potatoes can be peeled by hand while eating or eaten unpeeled.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Potatoes
- Provide the starchy flesh that softens inside while the flat sides crisp and brown.
- Lard or another fat
- Greases the pan and helps the flat sides brown into a crust.
The step that matters
Baking flat side down until the crust forms. Placing the cut sides against the hot greased pan lets surface sugars and starches brown, forming the crust. Too little heat or time leaves the halves pale and soft instead of golden.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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