My second dish that utilizes the free sample of Tropical Traditions gold standard virgin coconut oil is baked potatoes. There’s really nothing to this dish and it is delicious. I got the idea from Ericalea at Pioneer Woman’s Tasty Kitchen.
1. Preheat the oven to 425° F. Wash and scrub potatoes to remove dirt. Remove any undesirable spots with a knife. Cut potatoes in half lengthwise.
2. Pour the coconut oil into the bottom of a 8×8-inch pan. Sprinkle with Kosher or Sea salt. Place the potatoes, cut side down, in the bottom of the pan.
3. Bake in the preheated oven for approximately 1 hour, or until the cut sides of the potatoes are browned and the flesh is soft. To serve, cut the potato open through the skin and spread with a little butter, sprinkle with salt and pepper, and dab on a bit of sour cream.
I loved this recipe so much that I used it again with purple potatoes chopped into bite size pieces and sprinkled with Yah’s Best seasonings.