What’s the best way to bake a potato you ask?

Well personally I think that this is dependent upon your time. There are three widely accepted methods of cooking a “baked” potato, each with it’s own advantages and disadvantages.

Method 1: Baking it in the oven.

What I love about baking a potato in the oven is that it seems to have a little more taste then that of a potato prepared by other methods. This is probably because it gets a nice crispy texture without getting too mushy. The downside of this method you ask? Well it can take anywhere from 40 minutes to an hour depending on the size of the spud!

Method 2: Microwave!

The advent of the microwave has greatly reduced the amount of time required to cook up many a things. There are both good sides and bad. The good is that a baked potato can be heated up in just 15 minutes. The downsides here come in the form of overcooked ends that become hardened in a hurry and no one wants that!

Method 3: Boiling – The choice of most restaurants.

While boiling a potato takes a little longer than that of it’s microwaved cousin it can cut down overall cooking time by 15 to 20 minutes when compared to the oven baking method. One other nice point is the addition of water to the cooking process allows for potatoes that are softer and because of the salt added sometimes a little more flavorful.

For me the best way to bake a potato really depends on the time in which I have. If I have all the time in the world I bake them in an oven. If I’m pressed for time the microwave or boiling methods work great! I do however; feel that the way in which you bake your potato doesn’t matter as much as how you plan on topping it.

Yesterday I started a series of posts about some of America’s greatest ball park foods. Coming in at my second favorite little league game favorite is the Barbecue Baked Potato! This portable potato is not only quick and easy to prepare its probably the best way to top a potato ever invented.

To begin our barbecue baked potatoes cook your “baked” potato using the method of your choice. Pull it out of the oven/microwave/pot and cut it open. Then using a fork, press the softened potato into a small bowl like so.

Once you have your bowl it’s time to fill it! Put your barbecue flavored pulled pork into the center. Now, if you have all the time in the world you can make this from scratch. Or if you’re looking to save some time I find that Lloyds makes a great BBQ pulled pork that can be heated up in the microwave in 2 minutes flat.

Once you have your barbecue goodness on the potato it’s time to add some cheese.

Now add some freshly cut chives!

Finally, no baked potato is complete without a dollop of sour cream! One thing I like to do is keep it in the tin foil used to bake it with (this is provided you don’t use the microwave or boiling options) to create a little portable dish. If you do choose another method there’s nothing stopping you from putting this innovative plate idea to use once your tater is cooked. See you at the game!

One more look at this bad boy….. Oh yeah!

Barbecue baked potatoes

Ingredients:

• 2 large baked potatoes
• 16 oz pulled pork (preferably Lloyds)
• 8 oz shredded cheddar cheese
• ¼ cup fresh minced chives
• 2 oz sour cream

Directions:

1. Bake your potato using method of your choice. Using a fork create a bowl within the baked potato.
2. Warm pulled pork according to directions and fill the bowl created in the baked potato.
3. Top pulled pork with cheese, chives, and sour cream.

For Mother’s Day this year I wanted to do something special for a mother, who to me, is completely amazing. She has always been kind hearted and loving even to those who sometimes didn’t deserve it. My mother is one who everyone should steal a page from. She has taught me many lessons in my life and has done it in a way that commands my utmost respect and admiration. So when my mother asked that we do a brunch to celebrate her day celebrating her I immediately pulled out all the stops!

What I love most about Apple Cinnamon Baked French Toast is the simplicity in which it can be prepared and the awesome cinnamony (it’s a word now) goodness that makes you feel all warm and loved inside (similar to that of a warm hug from your mother on a bad day).

The first step in making this delectable dish is to whisk together your egg whites, honey, vanilla and salt in a large bowl.

Next, trim the crusts off 8 bread slices and set aside. These will be used to top your French toast a little later on.

After you have your slices it’s time to go to work on the rest of the loaf. Cup the remaining bread slices into 1 inch cubes and toss together with dried apples, raisings, cinnamon and nutmeg (oh yeah baby). The smell of this will cause you to salivate (if it doesn’t you really should get that checked out).

Then in a 9”x13” pan coated with cooking spray pour your egg mixture on top of your bread mixture. Don’t use all of the mixture immediately. You will want to place your 8 crust-less bread slices over top and then finish pouring the remaining egg mixture.

Firmly press down the bread using the back of a large wooden spoon to make sure everything is evenly soaked in eggy goodness (this is so good you’ll start to make up words too!). Now the hard part comes. You have to put this in the fridge for at least 8 hours. This allows your bread to soak up all the flavors!

While you are waiting it’s time to whip up some praline mixture. Mix two sticks of butter, 1 cup brown sugar, 1 cup chopped pecans, 1/2 tsp ground cinnamon and 1/2 tsp ground nutmeg in a bowl. Eating some of this with a spoon while you wait is perfectly okay (just as long as you know that if you eat it all you will have to make some more).

Finally, after all your waiting, it’s time to top your dish with some dried apple slices and your praline mixture. You are officially ready for the oven! Doesn’t that just look fantastic!?!

After baking for 45 minutes at 350 degrees the top of your Apple Cinnamon Baked French Toast should be golden brown and crusty. Your house will also smell of cinnamon and nutmeg (perfect for raising the zombies out of bed on a Sunday morning). Let this stand for about 10 minutes; then drizzle on some maple syrup. I can assure you this tastes as good as it looks! Happy Mother’s Day!

Apple Cinnamon Baked French Toast

Ingredients:

• 3 cups nonfat milk
• 2 cups pasteurized liquid egg whites (such as Egg Beaters)
• 3 tblsp Honey
• 1.5 tsp vanilla extract
• ¼ tsp salt
• 1 sliced Honey Whole Wheet loaf of bread
• 1 cup chopped dried apple rings (3 oz)
• ½ cup raisins
• 1.5 tsp ground cinnamon
• ½ tsp ground nutmeg

Praline Mixture:

• 2 sticks butter
• 1 cup packed brown sugar
• 1 cup chopped pecans
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg

Directions:

1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl
2. Trim crusts off of 8 bread slices and set aside. Cut the crusts and the remaining bread slices into cubes. Gently toss the cubed bread, dried apples, raisins, cinnamon and nutmeg in a large bowl.
3. Coat a 9”x13” pan with cooking spray. Pour the bread mixture into the pan. Lay the 8 crust-less bread slices over top of the casserole evenly. Whisk the milk mixture one more time and then pour over top of the bread mixture. Firmly press down the bread with the back of a wooden spoon to make sure everything is evenly soaked.
4. Cover with parchment paper, then foil and refrigerate for at least 8 hours…up to 24 hours.
5. Combine all of the praline mixture ingredients in a medium bowl and blend well.
6. Uncover the refrigerated bread and egg dish and top with some apple slices and praline mixture before baking.
7. Preheat oven to 350 degrees and bake uncovered for 45 minutes or until the top is golden brown and crusty. Let stand for about 10 minutes before serving and serve with maple syrup.