Butter & Brown Sugar Baked Potato
March 26, 2015
Categories: Dinner, Side Dishes, Vegetables, Peppers, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, No Refrigeration, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Mother's Day, Picnic, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Spring more
"This can be made in the oven or on the grill over indirect heat. This is a great side to any grilled meat. If gluten intolerant make sure you are using gluten free beef bouillon granules."
- Serving Size: 1 (252.7 g)
- Calories 315.3
- Total Fat - 11.9 g
- Saturated Fat - 7.4 g
- Cholesterol - 30.7 mg
- Sodium - 359.6 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 5.9 g
- Sugars - 3.2 g
- Protein - 6.5 g
- Calcium - 40.2 mg
- Iron - 2.3 mg
- Vitamin C - 44.8 mg
- Thiamin - 0.2 mg
Place two layers of foil in a soup bowl.
With a sharp knife, slice the potato very thinly and place inside the bowl, on the two layers of foil and shape the foil around the potato leaving the top open.
Mix together the melted butter, brown sugar, beef bouillon granules and the garlic powder; pour over the potato and seal the foil.
Place in a pre-heated 400 degree Fahrenheit and cook for 45 minutes.
Remove from oven, open the foil packet, and return to oven; cook for another 15 minutes or until top of potato starts to brown.
Remove from oven sprinkle with salt and pepper and serve.
Tips & Variations
No special items needed.