This starchy root vegetable is a good source of fiber, provides vitamins and minerals, has no cholesterol, and tastes like dessert!
For this version cut potato in half, place on baking sheet after drizzling with EVOO and butter. Season with salt, pepper and other spices if desired (such as garlic powder). Roast on high heat in oven until edges are crispy (40 minutes) and center is soft. Sprinkle with cut chives before serving.
Eat skin and all – delicious!
