2 large potatoes
Olive oil and sea salt
2 tbsp Pompeian robust olive oil
2 tbsp sour cream (optional)
1 tsp garlic powder
Sea salt and pepper, to taste
1 tbsp dried parsley
1 tbsp chives
1/4 cup cheese (optional)
- Scrub the potatoes. Drizzle with olive oil and sea salt. Make fork punctures in both
potatoes, all around it. Bake the potatoes at 425F for 40-50 minutes, until they are fork
tender. Let them cool 10. minutes.
- Once cool enough to handle, make a slit in the top of each potato. Use a spoon to remove
the potato filling, leaving an inch or so shell around the potatoes to hold them together. Add
the potato filling to a food processor with the remaining ingredients. Pulse until everything
is well combined. Stir in the cheese, if using.
- Add the filling back into the potatoes and bake for another 20 minutes.
- Top with any toppings you’d like and enjoy!