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Baked Potatoes
Category: Potatoes
Serves:
Rating:
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Ingredients:
Baking potatoes Olive oil Kosher salt
Directions:
Clean your potatoes with a stiff-bristled brush and cold water. In a pinch the scouring side of a sponge will work, but be careful not to skin your potates! After you've throughly cleaned the potatoes, look them over and remove any bruises or miscolored spots. I just dig them out with my finger nails. Using your average fork work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. Dry them off with a paper towel and preheat the oven to 350°F. Take a small bowl and add just a splash of your chosen oil, and have a container ready for the taters once they've been oiled. The objective is to LIGHTLY coat each potato with oil. How you do this is up to you. My method is to lightly dab each potato in the oil and then use my hands to spread the dab around the entire spud. Then lightly salt each one and put aside as you wait for the oven to heat up. Arrange them in a 350°F oven over a baking sheet to catch any drippings. Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. For the above batch the magic number was 1:15. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside. Careful, potatoes retain heat for quite a while! To open a baked potato, take your fork and stab a dotted line half way around a potato, then using your thumb and index finger squeeze at both ends of the line. It will pop right open.