A dinner table for two set as the afternoon sun glowed off the crystal stemware. And the later arrival of long-stemmed red roses that adorned the table.
Menu:
Beef fillet
Salad
Baked potato
Asparagus
Molten Chocolate cake with strawberries
A recipe for the perfect Baked Potato
Scrub a evenly formed russet potato hard under cold running water until clean; one of the best parts of eating a perfectly baked potato is the skin, therefore, you do not want to leave any dirt on the skin. Nip away any blemishes or discolorations. Slit about four to five one" slashes around the potato, rub it with olive oil and roll in coarse or sea salt.
Bake in a 400 degree preheated oven for 45 minutes (five ounce potato), turning it over halfway through baking time. You can test for doneness by gently squeezing the middle of the potato. You are looking for a crusty skin and soft, tender middle. Do not overbake. I have found a convection oven needs to be lowered to 375 degrees and baked for 45 minutes.
Top with favorite toppings....delicious.
Wishing you love
( and perfectly baked potatoes)
