Ingredients
24 washed small whole potatoes
1 cloves of garlic chopped
1 tsp of garlic and herb spice blend (You can use any type of seasoning that has garlic and herbs)
½ tsp coarse kosher salt
Pepper to taste
1 tbs organic coconut oil softened not liquid
1 tbs cannabis Infused oil or cannabutter at room temperature
1 cup of Shredded Italian blend cheese (a mix of mozzarella, provolone, parmesan and asiago) Ranch dipping sauce
What you will need
Large bowl
Small bowl
Baking pan
Parchment paper
Measuring spoons
Mixing spoon
Knife
Cutting board
Oven 375F
Instructions
Preheat the oven to 375F.
Cut the garlic into pieces, set aside in a small bowl.
Add clean dry potatoes to large bowl.
Mix the coconut oil and Infused cannabis oil together add this to the potatoes, tossing them to coat each one evenly.
Add the garlic, spices, salt and pepper to the potatoes coating them evenly.
Spread the potatoes on a parchment lined baking sheet.
Cook the potatoes in the oven for 30 min, turning them halfway.
Once cooked, remove the potatoes from the oven. Using a fork, carefully press down on each potato to smash them.
If desired, you can add a few drops of infused THC or CBD oil to the top of each smashed potato. This would increase the amount of THC/CBD for this recipe.
Using your hands, place about a tablespoon of shredded cheese evenly on each smashed potato.
Place back in the oven and bake for another 8 minutes.
Remove from oven. Place on a serving dish and serve with ranch dipping sauce, salsa or sour cream.
Remember to always start slowly when consuming cannabis edibles, wait an hour or two to see how it affects you and go from there.
