Baked Potato Variations

An appatizer/lunch recipe found in “Cappelens Kokebok”
published in  1995

Baked Potato Variations

Baking is a great way to cook potatoes. They can be eaten as regular boiled potatoes, but can also be served as an appetizer or main course together with suitable accessories. You should choose quite large potatoes, but it is also possible to bake smaller ones. Mealy varieties are best suited. Note that it is not a good idea to wrap the potatoes in aluminum foil. They get a much better taste and texture without.

[1] Set the oven to 225° C / 435° F. Wash and scrub the potatoes well and wipe them with kitchen paper.

[2] Put the potatoes in a heatproof mould or in an oven pan. Prick them  with a needle so they do not burst under the baking or cut a cross at the top. Bake the potatoes in the middle of the oven until they are soft. Test them with a needle. Calculate 45-60 min.


Cut a cross into the potatoes if it is not already done and squeeze them to open. Sprinkle with some finely chopped herbs or different spices according to your taste, and serve them as an accompaniment to the main course.

Should the potatoes be served as the main course, serve them with different accessories such as:

[I] capelin roe, chopped red onions, sour cream or crème fraiche, dill

[II] black or red, coarse caviar, sour cream or crème fraiche, dill

[III] hard boiled, chopped eggs, chopped anchovies, smoked mackerel or kipper, dill

[IV] shrimp, crab meat or mussels, some mayonnaise, dill

[V] (cured) ham in cubes, leek rings, sour cream or crème fraiche