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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Berner Heitisturm


1 deciliter water (1/2 cup)
250 gm granulated sugar (8.75 oz)
5 deciliter sour cream (2 1/8 cup)
80 gm white bread (2.75 oz)
100 gm butter (3.5 oz)
50 gm sifted flour (1.75 oz)
800 gm blueberries (1 3/4 lbs)
150 gm granulated sugar (5.5 oz)
1 teaspoon ground cinnamon
2 deciliter heavy cream (7/8 cup)
1 deciliter whipping cream (1/2 cup)
100 gm blueberries (3.5 oz)
1 bunch fresh mint leaves
1 confectioner's sugar

Berner Heitisturm (Blueberries with cinnamon croutons and sour-cream ice-cream) ICE-CREAM: Bring water and sugar to a boil. Let cool. Stir in sour cream. Freeze. BLUEBERRIES: Remove the rind from the bread and cut the slices into small cubes. Heat half of the butter and fry the bread cubes until crisp; set the croutons aside. In the same pan heat the remaining butter until a light brown, stir in the flour and brown; let cool. Wash the blueberries. Combine croutons, sugar, cinnamon, heavy cream and browned flour, add the blueberries. Whip the cream until stiff and carefully fold into the mixture. SERVING: Place the blueberry mixture on plates. Scoop ice-cream with two hot tablespoons and place in center of the blueberry mixture. Sprinkle with blueberries, garnish with mint leaves and dust with confectioner's sugar.