I had initially set out to make gnocchi but... Oh well! I haven't been in the kitchen to try new, fun things in quite some time. Without my kids here, I haven't been too motivated.
I'm recently back on a potato kick since getting chains and a rubber band for my braces. Rice cakes just don't feel that great when you feel like your teeth are in a vice!
For the brown butter/margarine:
Put 1/2 cup Earth Balance in a small saucepan. Cook on medium high heat stirring constantly until you achieve a golden brown color. Remove from heat and set aside.
For the potato crust:
2 medium baked potatoes
2 tablespoons melted margarine
1/2-3/4 cup GF baking mix
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
Preheat oven to 450.
Peel your baked potaotes, place in a large bowl, and break apart with two forks. Add the melted margarine. Add the HALF salt and pepper and toss with the forks. Repeat. Add about 1/2 cup of GF baking mix and mix with your hands. Add the rest of the baking mix and the water and mix again.
Press into a small cookie sheet. Brush generously with brown butter. Bake for 15 minutes or until golden.
I put more brown butter in my cooked edamame and ate on top of the potato crust.