Receta Loaded Hasselback Potatoes
Black
pepper is a common pantry item these days; it might be hard to believe it was
once so valuable that it was used as currency. We take it for granted, but the majority
of savory recipes include some form of black pepper as an ingredient.
Pepper
is ranked the third most added ingredient to recipes, with water and salt
leading. To get basic ground black pepper, one must begin with whole
peppercorns, not as commonly used nowadays.
Peppercorns
are the seed berries of the Piper
nigrum, piper being
Latin for plant, and nigrum
meaning black, vine, originating on the Malabar Coast of India. Peppercorns are
not only the oldest used spice, but also the most widely used. Said to be found
more than 4,000 years ago, peppercorns were cultivated as long ago as 1000 B.C.
Pepper
was considered very valuable that unscrupulous suppliers often mixed in mustard
husks, juniper berries, and even floor sweepings and ground charcoal to stretch
its value. In 1875, the British Sale of Food and Drugs Law imposed restrictions
against the selling of adulterated pepper.
Today,
pepper, known as the King of Spices and the Master Spice, still accounts for
one fourth of the world's spice trade. Tunisians lead in pepper consumption
with half a pound per person per year, Americans consume about one quarter
pound per year.
Black
pepper is also an effective deterrent to insects. A solution of one-half
teaspoon freshly ground pepper to one quart of warm water sprayed on plants can
be toxic to ants, potato bugs, silverfish, and even roaches and moths. A
sprinkling of ground pepper will also deter insect paths in non-garden areas.
This baked potato is not your average baked potato. This
looks like a very fancy side dish, but is actually very easy to do. As it
bakes, the slices fan out slightly for a show stopping presentation. A unique and
tasty way to serve potatoes.
Loaded Hasselback Potatoes
Copyrighted 2013, Christine’s Pantry. All rights
reserved.
Ingredients:
- 4 baking potatoes
- 4 tablespoons butter, sliced thin
- seasoned salt, to taste
- black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 cup ranch dressing
- 4 teaspoons real bacon bits
- 1 tablespoon chives, chopped
Directions:
Preheat oven to 400 degrees.
Lightly spray sheet pan with nonstick cooking spray. Slice
each potato 1/8 inch thin, but don’t cut through the potato. Place potatoes on
sheet pan. Between the cuts of the potatoes, add butter, seasoned salt, black
pepper and garlic powder. Roast in oven about 1 hour, until tender in middle of
potatoes and crispy on top.
Top with ranch dressing, real bacon bits and chives.
Enjoy!