THE SIMPLE SPUD

 I know, this seems like a really crazy recipe post but I'm amazed when I make these how guests love them but have never made them. I grew up on these and guess this was my Mama's version of a cross between french fries and potato skins.  When she needed to throw something easy onto a plate more often then not she made these. Quick to prepare, yummy and best of all a finger food which we kids (and adults) love.  If you are looking for a new way to serve a potato then here is a winner. The Simple Spud.

Olive oil

Paprika

Russet Potatoes

Simply cut each russet lengthwise then cut the surface crisscrossed ...just be sure not to go too far in with your knife so not to fall apart but deep enough to create a gathering for your butter, salt, sour cream, ranch.. or whatever your topping choice.

Brush with olive oil and sprinkle with paprika. 

Bake at 400 untill brown and crispy, about 40 minutes

  I'm almost embarrassed to blog this, but who doesn't love a new way (or in my case an old way) to bake a spud so hope you will forgive me and return for more recipes and adventures at Pinky's Cottage.