Baked Potato with a Twist

Sometimes a plain old baked potato is good, but that’s what it is, plain and old… I was inspired by a photo on pinterest to put a fun twist on the classic side dish. Easy, inexpensive and satisfying!

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INGREDIENTS:
Potato
2 garlic cloves, sliced thin
1 tbsp butter, melted
Drizzle of olive oil
3 tbsp or so of sour cream
Fresh or dried chives
Fresh or dried parsley
(fresh is always preferred)
Truffle salt (optional)

DIRECTIONS:

Cut your potato in thin slices almost to the bottom. Place the pieces of garlic in between a few of the potato slices.

Brush the potato with butter, drizzle with oil and top with fresh cracked sea salt and pepper.

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Place on tin foil and put in 425 degree oven or toaster oven for 40 minutes or until nice and crispy. Sprinkle a pinch of truffle salt on the potato.

Top with sour cream, chives and parsley. Dig in with your fork and enjoy the soft, warm potato surrounded by a salty and savory crunchy crust.

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