Split Potatoes

As I sit here at 2:50pm I am drained.  My fingers are typing but I'm gazing in and out of the computer screen.  Between a great book club night yesterday and a play date today, I'm wiped.  Really a book club that lasted until 9:30pm last night and a play date today have worn me out??  Part of me is so embarrassed to admit this but I think I may possibly be in bed before 9:00 tonight.  What happened to the days when I could just go during the week and hold on strong through Friday night?

I know as a stay at home mom I'm constantly running around but I feel too young to think I can't hang past 10pm on a Friday night. I'd hope this phase of motherhood isn't permanent and eventually I'll get my energy back to where I'm not already dreaming about curling up in bed reading a book by 3:00pm.  

Either way, I know I'm counting down the hours till my husband arrives home and the (fingers crossed) relaxing weekend begins.  If you feel drained like me but are forced to put something on the table, these potatoes are a great side item.  Since they're split, I found the cook faster than traditional baked potatoes and have a ton on flavor.  

Enjoy!

Pinterest Inspiration:

 http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html

My Results:

6 Medium Size Potatoes (I cut my recipe in half since I only made 3)
2 Tbsp Olive Oil
2 Tbsp Melted Butter
Sea Salt
Freshly Ground Black Pepper

1. Preheat the oven to 425˚F. 

2. Wash the potatoes.

3. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 1/8" apart.

4. Arrange the potatoes in a baking tray and drizzle the olive oil over the potato.

5.  Sprinkle some sea salt and freshly ground black pepper on top of the potato.

6. Pour the melted butter in the cracks and on top of the potato.  

7. Bake the potatoes for about 40 minutes or until they turn crispy and the flesh is soft.

As I sit here at 2:50pm I am drained.  My fingers are typing but I'm gazing in and out of the computer screen.  Between a great book club night yesterday and a play date today, I'm wiped.  Really a book club that lasted until 9:30pm last night and a play date today have worn me out??  Part of me is so embarrassed to admit this but I think I may possibly be in bed before 9:00 tonight.  What happened to the days when I could just go during the week and hold on strong through Friday night?

I know as a stay at home mom I'm constantly running around but I feel too young to think I can't hang past 10pm on a Friday night. I'd hope this phase of motherhood isn't permanent and eventually I'll get my energy back to where I'm not already dreaming about curling up in bed reading a book by 3:00pm.  

Either way, I know I'm counting down the hours till my husband arrives home and the (fingers crossed) relaxing weekend begins.  If you feel drained like me but are forced to put something on the table, these potatoes are a great side item.  Since they're split, I found the cook faster than traditional baked potatoes and have a ton on flavor.  

Enjoy!

Pinterest Inspiration:

 http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html

My Results:

6 Medium Size Potatoes (I cut my recipe in half since I only made 3)
2 Tbsp Olive Oil
2 Tbsp Melted Butter
Sea Salt
Freshly Ground Black Pepper

1. Preheat the oven to 425˚F. 

2. Wash the potatoes.

3. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 1/8" apart.

4. Arrange the potatoes in a baking tray and drizzle the olive oil over the potato.

5.  Sprinkle some sea salt and freshly ground black pepper on top of the potato.

6. Pour the melted butter in the cracks and on top of the potato.  

7. Bake the potatoes for about 40 minutes or until they turn crispy and the flesh is soft.