Oven baked potates in chicken broth

Since tonight's dinner was full of lovely savory flavors I wanted something that would accommodate the sauce from the chicken that wasn't pasta. I didn't want to do a typical mashed, baked, or riced potato, and I didn't feel rice was a good pairing for it either. So awhile ago I had seen somewhere a recipe for cooking potatoes in the oven in chicken broth. Forgive me if I don't have a link to it (but if you are reading this and it's your recipe please let me know and I will give you full credit). So I thought it would be perfect! Such a great way to get dinner on the table and cooked all at once, potatoes in the oven and chicken on the stove!

So let's gather up our ingredients...

Ingredients:

•  6 large baking potatoes peeled and washed (I used enough to fill my 8x8 dish)
• Chicken broth 14 oz can (I used 2/3s of it but should have used only half or maybe a bit less)
• 1 Tablespoon garlic or two cloves minced or smashed would work well too (I used minced garlic from a jar and used some of the juice that it's stored in)
• 3 Tablespoons butter
• salt and pepper to taste

Directions:

Preheat oven to 425 degrees F.

Place the potatoes in the baking dish so they fit in snugly but not crammed in there.

Add the garlic around the potatoes in the pan.

Season the potatoes with salt and pepper to your liking. (Hind sight I should have done this after pouring in the chicken broth, I had to re-season a bit)

Pour in the chicken broth to about half and inch up the dish (I did mine to an inch and it was too much liquid. It didn't give me the buttery baked crunchy bottoms I wanted but they were still tasty).

Top each potato with a slice of butter (use your own judgement on how much butter you like. If you're Paula Deen then honey grab the whole stick and have at it...lol)

Place uncovered in the oven and bake for 35-45 minutes depending on how big your potatoes are and how well done you like them. Fork test them at about 20 minutes and go from there. Mine I cooked for 35 minutes and the tops had a nice crust on them and the insides were fluffy and soft.

Take out of the oven and top with Parmesan or parsley for a simple touch or you can treat them like a regular baked potato. I ate mine just as they were with just an extra hint of butter...I guess I should have been more like Paula Deen when I cooked them lol.

Here is a link to the chicken I paired with them. Let me know what you think....and as always.....Enjoy!!!!