Hokkaido Butter Potato
北海道バター芋
Whole baked Hokkaido potato split and loaded with a generous block of creamy Hokkaido butter — a deceptively simple snack that highlights the exceptional quality of both the potato and butter from the prefecture.
- Total
- 1 hr 5 min
- Serves
- 2
- Level
- Easy
Prep 5 min · Cook 1 hr
Ingredients
Method
Scrub potatoes well. Prick all over with a fork. Rub lightly with olive oil and wrap in foil.
About 5 min
Bake at 200°C for 55–60 minutes until a skewer passes through the centre with no resistance.
About 1 hr
Unwrap and cut a deep cross in the top of each potato. Push the ends to split it open wide.
About 2 min
Place a 20g block of Hokkaido butter directly in the cavity. It will melt down into the fluffy potato.
About 1 min
Season with flaky sea salt and black pepper. Add optional sour cream, chives, or corn. Eat hot.
About 2 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 5 g
- Carbs
- 44 g
- Fat
- 14 g
- Fibre
- 4 g
- Sugar
- 3 g
- Sodium
- 240 mg
Contains: dairy
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Recipe by Boon Tools.