Baked Potatoes with Saffron Butter Recipe

A classic baked potato, elevated to a whole new level of flavor and indulgence! This recipe combines the crispy, comforting goodness of baked russet potatoes with a delicious saffron-infused butter that adds a vibrant twist with mood-boosting benefits. The rich notes of saffron blend seamlessly with creamy grass-fed butter, creating a savory topping that melts into the potato.

These baked potatoes work as a fan-favorite gourmet side dish or a satisfying meal on their own. This dish is as beautiful as it is delicious!

Ingredients for the Saffron-Infused Butter:

• 4 tbsp grass-fed cultured butter (1 tablespoon per person)

• 4 Kinder Thoughts® saffron capsules (1 per person)

• ¼ tsp sea salt (adjust to taste)

Ingredients for the Potatoes:

• 4 medium-sized organic russet potatoes (or your preferred variety)

• 1-2 tbsp cold-pressed, organic olive oil

• Salt and pepper (to taste)

Ingredients for the Toppings:

• ½ cup Good Culture organic sour cream or plain yogurt of choice

• ½ cup shredded grass-fed organic cheddar cheese

• 2-3 green onions, thinly sliced

• Fresh herbs: parsley, dill, or chives

Assembly:

1. Prepare the Saffron-Infused Butter:  In a small saucepan, melt the butter over low heat. Open the Kinder Thoughts Saffron Capsules and empty the contents into the melted butter. Stir to infuse the butter with the saffron. Add salt and stir again to combine. Keep the saffron butter warm while you prepare the potatoes.

2. Prepare the Potatoes:  Preheat your oven to 400°F. Wash and scrub the potatoes thoroughly, then pat them dry with a towel. Pierce each potato a few times with a fork to allow steam to escape while baking. Rub each potato with olive oil, and season with salt and pepper to taste. Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, depending on the size of your potatoes, or until they are fork-tender and the skin is crisp.

3. Prepare the Toppings: While the potatoes are baking, prepare the toppings. Shred the cheese, slice the green onions into thin rounds, and mix the sour cream or yogurt with a pinch of salt and pepper to season it.

4. Assemble the Potatoes: Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Carefully cut a slit down the center of each potato, pushing the ends inward to open them up. Drizzle the saffron-infused butter generously over the warm potatoes, allowing it to melt into the flesh. Top with a spoonful of sour cream or yogurt, a sprinkle of shredded cheddar, and a few green onion slices.

5. Serve: Garnish with fresh herbs if desired and serve immediately while hot.