Baked Potatoes

This recipe is based on potatoes weighing 1 lb. each—the really choice bakers. For smaller individual potatoes approximately ¼ lb. each, the cooking will be faster.

2 lbs. baking potatoes per Sport cooking pot, 4 lbs total
4 tbs. minced flat parsley
4 tbs. minced fresh chives
fresh ground pepper and salt to taste
butter or olive oil to taste

1. Wash and dry the potatoes. Prick each potato a few times.

2. Place half of the dry potatoes in each Sport cooking pot. Do not add liquid.

3. Put lids on the black cooking pots and place them in the Sport solar oven. Clip the clear lid to the oven. Face the oven into the sun and then rotate it clockwise 30 degrees. Relax and do other things. The potatoes can be left unopened the entire cooking time. Check in 4 hours. If the potatoes are not done, face the oven toward the sun plus 30 degrees clockwise and continue cooking.

4. To serve, open the potatoes and sprinkle with the parsley and chives, add salt & pepper and butter to taste. Enjoy the moist, rich, potato and herb flavors.

Cooking Time - up to 6 hours.

Serves 4 – 6

Baked Potatoes

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