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Baked Potatoes with Pepper-Flake Garlic Butter and Sour Cream
By Chef Tom Fraker

Baked Potatoes with Pepper-Flake Garlic Butter and Sour Cream

Ingredients
2 8 ounce Micro Baker Potato
2 tablespoons Butter softened
1 teaspoon Red Pepper Flakes
1 clove Peeled Garlic minced
2 tablespoons Organic Sour Cream
1/2 teaspoon My Grinders (use Coarse Sea Salt)
1/2 teaspoon My Grinders (use Rainbow Peppercorn)

Directions
Cook the potatoes in the microwave according to the package instructions.

In a bowl, mix together the butter and the next 2 ingredients.

When the potatoes are cooked, slice them down the center, lengthwise and push the 2 ends towards each other to create a pocket. Add equal parts of the butter mixture and sour cream to the potato pockets.

Season with salt and pepper and serve.

Note:
I like the silky texture of organic sour cream over the conventional variety.