Serving Size / Yield
- 4 medium Russet baking potatoes
- 3 Tbs. Olive oil
- 4 tsp. Garlic, minced
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 tbs. white wine vinegar (optional)
Pre-heat the oven to 375. Bake the potatoes until soft (30-50 minutes, depending on the size). Slowly heat the oil. Remove from the heat and add the garlic. Allow steeping at least 10 minutes. Place the potato on a cutting board. Cover with a clean towel. Using a meat tenderizing mallet, carefully punch the potato. Use a spatula to transfer to a plate. Pour the garlic oil and vinegar (if used) over the potato. Check the seasoning. Serves 4.