I recently tried this Swedish baked potato recipe that I found via Pinterest.
Swedish Baked Potatoes
Preheat the oven to 220˚C (425˚F). 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 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Instead of using garlic, I put fresh rosemary leaves in between the layers. My potatoes were also smaller than the average potato, so I made two for each of us. They turned out really nice! The edges get nice and crispy and the insides are soft and warm. Definitely a nice recipe for the colder months!
I served it with “minute steaks”, or very thin pieces of steak cut up into little slices. I forgot to cook a vegetable with the meal (oops!) but it was still very good. Tobias was pretty impressed, which is saying a lot, because he’s a fabulous cook.
Rouladen with veggies
For example, the day after my baked potatoes, Tobias made these lovely Rouladen with the extra Minutensteaks we had. He put mustard, pickles, onion and a layer of bacon on it and wrapped it up, and stuck a skewer in it and let it cook. If you try this at home, try the Rouladen first, and then add a little bit of chicken or beef (or hell, vegetable would work too) broth and let them simmer for a while.
As you can see, he also added vegetables – that’s onion, leek and carrots, I believe. And we had chunky mashed potatoes on the side. LOVE.
For a more detailed recipe, you could try this one on allrecipes.com.