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Rachael Ray's 30-Minute Healthy Recipes

Crusty Garlic Baked Potatoes


* 1 lb potatoes
* 8 large garlic cloves, peeled
* 2 eggs
* 6 tbsp yellow cornmeal
* Fresh parsley


1. Preset the oven to 350 degrees.
2. Wash and scrub the potatoes well.
3. Boil the potatoes and garlic in salted water for 12 minutes or until just tender.
4. Drain well and reserve the garlic cloves.
5. When the potatoes are cool enough to handle remove the peels.
6. Roughly chop the cloves of garlic and insert the pieces into the potatoes.
7. Lightly beat the eggs in a small bowl.
8. Dip the potatoes into the egg mixture and then the cornmeal, pressing the cornmeal well onto the potato.
9. Dip the potato into the egg mixture again.
10. Oil a baking pan well and add the potatoes.
11. Sprinkle the potatoes evenly with the fresh parsley.
12. Bake 12 minutes or until golden and crusty.


These oven baked potatoes come out nice and crusty and golden on the outside and stay nice and tender on the inside. They are quite a treat either alongside some grilled meat or even all by themselves. Cut them open, add a pat of butter and a dollop of sour cream and enjoy!

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