Side Dish
2 servings
15 minutes
5 minutes
Chef Tom Fraker
2 (8 ounces) Micro Baker Potatoes
2 tablespoons Butter, softened
1 teaspoon Red Pepper Flakes
1 clove Peeled Garlic, minced
2 tablespoons Organic Sour Cream
1/2 teaspoon Spice Grinders, use Coarse Sea Salt
1/2 teaspoon Spice Grinders, use Rainbow Peppercorn
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.
I like the silky texture of organic sour cream over the conventional variety.
