Baked Potato Garnished with Furikake
Humans have a long history with this versatile tuber. The Furikake garnish in this baked potato recipe doesn’t only give them taste & colour but provides all the highly concentrated nutrients found in seaweed.
to serve 4
4 large potatoes
Kelp Salt (optional, see chef's tips below)
butter/vegetarian spread/sour cream, to taste
generous sprinkle of Garlic Furikake
freshly ground black pepper
Chef's tips: because of all the minerals from the seaweed ingredients, Furikake should provide enough 'saltiness' without the need for additional salt.
This recipe also works well with sweet potatoes.
Preheat the oven to 225C.
Scrub the potato skins clean and cut a 'cross' on the top, slicing 1/3 of the way down the potato.
Lay them on a baking sheet and sprinkle quite generously with Kelp Salt (to make the skin crunchy). Bake for one hour or until done.
When cooked, press the potato around the cut to make the flesh visible and protrude slightly.
Add butter or sour cream and sprinkle generously with Furikake seasoning.