Melissa is a blog about baking ingredients. Her recipe for a fresh baked potato is quite beautiful, and she writes about it in her blog. I think the simplicity of the recipe is the reason the blog is such a great place to start.
The recipe, which I made for the first time this morning, looks very similar to my previous recipe. But it’s not as gorgeous and beautiful as I imagined it.
The recipe is definitely more complex than it looks. I found it very challenging to find fresh raw potatoes, so I went through a few different recipes, and ended up making a combination of various potatoes. I think this recipe is probably the easiest one to make because it doesn’t require using canned potatoes. Also, the potatoes need to be diced before being processed.
I made it this morning and it is definitely delicious! The flavor is sweet and tangy, but not too sweet. The potatoes are soft and tender, so you can eat it plain or with some butter and cream. It’s really easy to make, so it will definitely become a regular recipe for me.
I know it is somewhat difficult, but if you follow the recipe (as it’s written) you should have no trouble. It is a very flavorful dish, and I have to say that I am quite proud of it.
I made it last night and it was perfect. I made it with fresh butternut squash, because we had so much butternut squash. It was so good, and my kids absolutely loved it. The only thing I didn’t like were the potatoes. Once you cut them, they just fall apart. They are not easy to slice, and the fact they were not baked with the squash adds to the problem. I am glad that it came out great though.
It was really good. I did have a few potato issues though, but I am happy with the end result. The squash and the potatoes just came together perfectly. I love that you can make this dish with whatever squash you have on hand. It really is a great way to use up your squash. Also, the potatoes were not baked with the squash. I was pretty sure they were not cooked at all, but I was wrong. It was really good though.
Melissa created a new recipe that uses squash and potatoes in a way that can make it as easy as it sounds. While the ingredients are quite different, they were cooked perfectly to combine them together. In fact, after I tasted the dish, I think I had to make it a second time to get the same experience. And I mean second time, because the first time it was too thick, and I had to add a little more water.
I think the one thing that’s nice about this recipe is that it doesn’t require a lot of time and effort to make. It really comes down to finding the right combination of ingredients and it does just that.
I’ve been making this recipe for years now, and it’s always a hit. The only thing I might change is to add a little more lemon and some black pepper, and maybe a little less sugar or cream. I’m not sure if adding lemon juice will really help, but I suspect it might.
