Supper was yummy. Tilapia, baby baked potatoes, corn, stir-fried sugar snap peas with tomatoes, and cornbread.
DH loves these baby baked potatoes. To make them, you need:
small red potatoes
olive oil
fresh rosemary
salt and pepper to taste
Wash the potatoes. Slice the top off each one. Place in a saucepan and add enough water to cover. Boil the potatoes until just tender (10-15 minutes, depending on the size of the potatoes). Drain.
Place the potatoes on a baking sheet, lined with aluminum foil.
Pierce each potato with a fork, five or six times.
The next step is to squeeze the potatoes so the inside is pushed up. You can let them cool until they are comfortable to touch, but I usually bite the bullet and do it in a hurry because I’m wanting to get supper on the table. 
Pour a little olive oil on each potato. Sprinkle with freshly grated sea salt and freshly grated black pepper.
Mince about a tablespoon of fresh rosemary and sprinkle over the potatoes. Yes, you can used dried rosemary, but it isn’t going to taste anything like fresh!
Bake the potatoes in a 375* oven until the tops are lightly browned, about 20 minutes.
Oh, so good! Give ‘em a try. ~~Rhonda
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