Maltese Taters

Not Bachelor Chow

Engine is HiDream I1 Fast. Generated by me.

I recreated this recipe from a taste I remember from childhood, but I don’t promise this is something you can get on Malta.

However if you (or your Significant Other) is tired of Potato, Baked, Standard (1 ea.) as a side dish, these are pretty easy to put together.

Take:

4 baking potatoes
1 medium yellow onion
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cracked black pepper
1 tablespoon dried minced garlic
Olive oil

Preheat your oven to 475 degrees Fahrenheit.

Mix your spices together, and set aside; then dice your onion.

Split your taters into quarters lengthwise, and place them onto aluminum foil squares big enough to wrap them properly. Take the olive oil and a brush, and paint the insides of the taters fairly generously. Once the spuds have been oiled, sprinkle the spice mixture over the spuds.

Now, take the diced onion, and pile about a quarter of it on each potato, then — using the foil — wrap up the taters so they’re more or less reassembled, with the onion on the inside.

Bung your wrapped taters into the oven on the low rack, and let cook for about an hour. Serve with plenty of butter.

Voila! Ian’s Maltese Taters.

Ian