The other night I had a delicious baked potato and wondered how many Dataloungers know how to make a proper baked potato (no aluminum foil!).
Here is my way of making that simple yet delicious accompaniment to a grilled steak:
[bold] GREG’S METHOD FOR MAKING THE MOST DELICIOUS BAKED POTATO IMAGINABLE [/bold]
[bold] INGREDIENTS [/bold] for two
-2 large and perfect looking Russet potatoes (purchase them loose not out of a bag)
-Light olive oil (or whatever oil you prefer)
[bold] PROCEDURE [/bold]
1. Preheat oven to 350°
2. Scrub potatoes under cold running water.
3. Dry potatoes well with paper toweling.
4. Prick each potato with a fork all over the exterior. About 12 pricks.
5. Place potatoes in a large bowl and drizzle with oil and sprinkle heavily with sea salt. Rub the oil and salt all over the potatoes.
6. Place potatoes directly on the middle rack and bake for one hour. You might want to place a baking sheet on the rack beneath the rack on which the potatoes are sitting in order to catch any drips from the potatoes.
7. After one hour check to see if the potatoes are nice and soft by piercing with a small paring knife.
8. When the potatoes are done and you are ready to serve, remove a potato from the oven and, while holding it, gently slam it onto the counter. This step is very important—as it help create a soft and fluffy interior.
9. Using a sharp knife, cut a big ‘X’ on the top of the potato and then, using two hands on both ends of the potato, push the inside of the potato up through the ‘X’.
10. The interior of the potato should appear high and fluffy now.
11. Add some butter, sea salt, and freshly ground pepper to the interior of the potato.
12. Top potato with a big spoonful of sour cream and lightly pepper if desired.
13. Garnish potato with some finely chopped chives or some scallion (green onion), sliced thinly on the bias.
I guarantee that these baked potatoes will be the best you’ve ever made…maybe even the best you’re ever had!
Be sure to eat the potato skin. The skin of the Russet potato can have up to 12 times more antioxidants and nutrients than the flesh. Baked potato skin is also a great source of potassium and magnesium. And the skin has lots of fiber. Nearly half of a medium potato's fiber is from the skin.