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?
- 2-12 medium-sized Idaho Russet Potatoes
- Olive Oil
- Kosher Salt
- 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. 😉
- 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.
- 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.
- 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!