While this dish is technically “real food” the amount of butter used is what keeps it from showing up on our table on a weekly basis. I personally love baked potatoes, and this variation with the slightly crispy skin on the bottom is just the bomb. And my husband and kids love them, too. You can play around with the toppings by trying grated cheese, green onions, sour cream, bacon (we were out of bacon so pictured is proscuitto), and/or butter. The end result works great as an appetizer, snack, side item, or tailgating dish!
Some recipes request that you scoop out most of the cooked potato before pan-frying them, but we do not think that is necessary. In our opinion the more potato there is, the better things are balanced out between the rich toppings and buttery, crispy crust. They turn out best with small to medium sized potatoes (which are currently in season here in N.C.!) although any size will work.
- 5 – 6 small to medium sized potatoes
- 2 – 3 tablespoons butter
- Salt and pepper to taste
- Other toppings as desired: cheese, sour cream, bacon/proscuitto, onions, etc.
- Bake (or microwave) the potatoes until tender when pierced with a fork.
- Slice them in half lengthwise.
- Mash the cut sides with a fork to break up and flatten out the potato a little. Add salt and pepper along with any other desired toppings.
- Melt 2 – 3 tablespoons butter in a large sauté pan over medium-high heat. Stick the potatoes in (skin side down) and fry until bottoms are brown and crispy. It should take 5 – 10 minutes.