Baked Potato

I know, I know… It’s just baked potato. But I have tried so many recipes for baking a potato and by far, this is the best and easiest baked potato I’ve had. The taste is unbelievable. I love eating the skin too. Just make sure you wash the potatoes really well. This is a perfect no-fuss side dish that you can just stick in the oven while making the main dish. As an added bonus, the aroma of the potatoes baking in the oven is so heavenly. I know, I know… it’s just baked potato. But a very delicious baked potato indeed!

Baked Potato

adapted from Good Eats by Alton Brown 

  • 1 large russet potato
  • Canola oil to coat
  • Kosher salt
  1. Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
  2. Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.

 

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