|Categories:||Potatoes, Quick & Easy, For Kids|
|4 md||potatoes, i used russet|
|3 c||apple cider vinegar, or more|
|8 clove||garlic, peeled and crushed|
|1 sm||onion, peeled and cut into chunks|
|1/4 c||olive oil|
|1 1/2 tsp||sea salt|
|1/2 tsp||black peppercorns, whole|
|1 tsp||pickling spice|
|1 Tbsp||melted butter|
|1 Tbsp||granulated sugar|
|1/2 c||diced fresh tomato or 1/2 c. salsa|
|1/4 c||crispy bacon bits|
|1 Tbsp||chopped chives or green onion tops|
|3 Tbsp||olive oil|
|1/4 c||mexican blend shredded cheese|
|4 md||dollops of sour cream|
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- Grocery List
Wash potatoes and pierce potatoes all over and all around 1/2 inch deep or more( the more holes the better- so they get the flavor inside)Place the potatoes in a medium saucepan. Add the apple cider vinegar(must be this type) to just cover the potatoes using more or less as to just cover. Do not use any water.
Add in the remaining ingredients to the pot with the potatoes.Bring to a boil and cook uncovered over medium-high heat for 20-25 minutes(until tender but not mushy) Tender when poked with a fork.
Remove from heat. Remove potatoes. Cool slightly so you can handle them. Discard vinegar mixture.Make a slit down the center like you do for a baked potato.
Add the toppings as you wish.Toppings:
In a small bowl combine the melted butter,sugar and olive oil and tomatoes or the salsa, mix to blend.
Spread equally among the potatoes.
Top with sour cream, bacon, chives, and sprinkle with the cheese,if desired.