Cooker’s Pot

You’ll Need:

Preparation - 5 minutes, cooking time - 1 1/2 hours

1 large potato, 9 oz
1 tsp olive oil
Sea salt
Small pat of butter

Procedure:

Preheat the oven to 400 F. Scrub the potato and dry throughly. prick in several places with a fork and rub in the olive oil; sprinkle lightly with sea salt. Bake for 1 1/2 hours until the potato feels soft when gently squeezed. Wrap the potato in a clean towel and slam it down onto a board; alternatively, place the potato on a serving plate with a dish towel on top and hit it with your fist. Both these slamming methods work really well because the force breaks up the potato into fluffy grains and usually causes a natural split. Drop the butter into the split and sprinkle in a little more salt. Eat immediately or serve with your choise of topping: Here are some favorites: - sour cream and chives - tuna and garlic mayo - cream cheese and smoked salmon - curried baked beans with Cheddar - sauteed leeks, cream cheese and black pepper.

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