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#93 The Case of All-dressed Baked Potato and Corn on the Cob

The lunch above consisted of a hot baked potato seasoned with salt and pepper, garnished with a generous dollop (okay maybe two dollops) of low-fat sour cream, sprinkled with crunchy, salty, smokey Club House Simulated Bacon Chips and chopped green onions from my friend Kathleen's veggie garden; paired with buttered, salted, fresh corn on the cob, also from Kathleen's garden. Grilled Corn? Even better!

♥ Becki

PS To make this vegan, just substitute vegan sour cream for the low-fat sour cream and vegan baking sticks for the butter.

PPS You'll make Baked Potatoes much more often if you use this quick microwave method for 2. Pierce 2 baking potatoes all over with a fork. Cook, covered, on high for 6 min. Flip the spuds and cook for another 5 min., or until tender.
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