Monday, August 26, 2013
Coconut Oil on Baked Potatoes
So - I ran out of butter the other day and didn't realize it until I was taking the baked potatoes out of the oven. Oh a whim, I decided to use coconut oil in place of butter (with a small dollop of sour cream) and of my gosh -- what a taste sensation! I happened to have Dr. Bronner's unrefined, whole kernel "Magic Fresh Pressed Virgin Coconut Oil" on hand, which is far more hearty and tasty than any other brand I've tasted. It gave the potatoes the slightest tinge of coconut flavor without overpowering them. The best part was the hard potato skin, which (post-baking) I lathered in coconut oil and sprinkled with salt. Voila - a new family side dish! And thanks to the heart and skin benefits of coconut oil, one that is as healthy as it is tasty.
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