These caught my eye on a recent blog, because they were described as having Swedish origins.  As I always do when I find out about traditionally Swedish foods, I asked Martin about them.  And he always responds the same way as well:  first, he pronounces the name in the very proper Swedish way.  Then he describes how his mother prepared it for their family growing up.

These are like very fancy baked potatoes, crisped on the outside and nicely creamy on the inside.  They’re not too much more effort than normal baked potatoes but look much nicer.

They’re very simple to make.  Slice a thin piece off length-wise so the potato lies flat.  Place two chopsticks on either side of the potato, to prevent your downward slices from going all the way through.  Slice thinly, place garlic chips between the slices, then rub outside with olive oil.  Mix bread crumbs and finely grated Parmesan with a bit more olive oil and sprinkle on top of potatoes.  Bake in a preheated 450-degree oven for 30 minutes, covered, then another 15 uncovered.

And then, like I said, EASY PEASY.  Serve with sour cream and chives.  Yummy!

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