Easter Potatoes

For an Easter brunch, Helen Wallace decorated baked potatoes instead of eggs. Though she has mastered creating intricately patterned pysanky eggs, a Ukrainian art form, the potatoes were much easier to do. And, Wallace says, "the potatoes were a great centerpiece until it was time to eat them."
Makes 8 servings


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8 Yukon gold, thin-skinned white, or russet potatoes (1/2 lb. each)
Blue, red, and green food coloring
Salad oil
Rice vinegar, butter, or sour cream
Salt and pepper


1. Scrub potatoes and pat dry. Insert a metal skewer into 1 end of each potato.

2. Pour each food coloring into a separate small bowl. Use colorings full-strength for intense color, or dilute with a few drops of water for paler hues.

3. Hold each potato by its skewer and paint food coloring onto the potato skin in designs, as desired, using small watercolor paintbrushes.

4. Lay potatoes on racks to dry, about 10 minutes. Remove skewers. Rub potato skin with oil and set in a 10- by 15-inch pan.

5. Bake in a 375° oven until potatoes are soft when pressed, 40 to 50 minutes. Pile into a basket and serve hot, split open and seasoned with vinegar, butter, or sour cream, and salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 214
Caloriesfromfat 16 %
Protein 4.4 g
Fat 3.8 g
Satfat 0.4 g
Carbohydrate 41 g
Fiber 3.8 g
Sodium 17 mg
Cholesterol 0.0 mg