This recipe, from the Idaho Potato Commission, was titled “Spring Baked Potato.”
But given that the ingredients are available year-round, consider it a baked potato that puts bright colors on your plate any time of year.
Cherry tomatoes and basil ribbons (chiffonade) are tossed in a simple-but-flavorful balsamic dressing, then spooned over the hot baked Idaho russet potatoes and drizzled with a balsamic glaze.
Ingredients For 2 Servings
Bake the potatoes while you make the relish.
1. PLACE the sliced tomatoes, garlic, basil ribbons, olive oil, balsamic vinegar, salt and pepper into a medium bowl and mix to combine.
2. CUT a slit into the warm baked potatoes and fluff up the flesh with a fork.
3. DIVIDE the tomato relish between the two potatoes. Garnish with a drizzle of balsamic glaze. Serve immediately.
Here’s a recipe to make baked potatoes in an Instant Pot in one-third the time.
We prefer Russet Burbank potatoes, oven-roasted at a slightly higher temperature to make the skin crispy.
In agriculture, there are numerous varieties or breeds of everything, from avocados to zucchini (and cattle, goats, etc.).
Each variety contributes slightly different features (e.g., grows better in a certain soil).
Many stores stock the Russet Norkotah potato variety, which is slightly moister than other varieties. But the moist flesh is a trade off: the skin doesn’t get crispy when baked.
Instead, you need the Russet Burbank. It’s a tiny bit drier, but if you add butter, sour cream or other moist topping (like the balsamic tomatoes in the recipe above), you won’t notice the difference.
How do you know if your spud is a Russet Burbank?
If you buy potatoes by the bag, then by law, Idaho potatoes have to have the variety noted on the package. Somewhere non the closure, tag or label the variety will be indicated.