Baked Potatoes

Baked Potatoes

I decided that since I ranted on and on and ON about how NOT to bake a potato, I’d better show you how to REALLY bake a potato.

This is how my family has baked potatoes since my great-grandparents raised potatoes on their farm in Iona, ID.  These potatoes have a crispy, salty skin and tender inside.  I like mine with butter, sour cream, black pepper and a little chive.

Sometimes, I scoop out the middle and combine it with plain fat-free yogurt, diced cooked chicken, cooked broccoli spears, and cheddar cheese.  I re-stuff the potato and bake it in the oven until the cheese is melted.  HEAVEN!

Hope you enjoy this simple recipe.  Sometimes, simple is best, right?

Baked Potatoes

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  • 2-12 medium-sized Idaho Russet Potatoes
  • Olive Oil
  • Kosher Salt
  1. Preheat oven to 400°F.  Wash and dry your potatoes.  Prick several times with a fork to allow steam to escape while cooking.  DON’T skip this step!  Unless you are a crazy person that likes to clean exploded potato from all over the inside of your oven.  😉
  2. Lightly spray the outside of each potato with olive oil spray and rub it in to make sure they are evenly coated.  Sprinkle liberally with Kosher salt.
  3. Place potatoes directly on the oven rack.  You can do as many will fit on your oven racks– just be sure there is a few inches of space around each potato.  I like to make sure I do no more than 6 potatoes per rack, and a maximum of 2 racks in the oven.  You can even cook something else in the oven at the same time– just be sure there is plenty of space around the potatoes.
  4. Close the oven door and WALK AWAY for an hour.  The potatoes are done when they give to pressure.  Remove from the oven with a hot pad or tongs and let cool a few minutes.  Then slice, fluff, top and eat!
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