I love a baked potato with a crispy outside and a fluffy, smoldering-hot inside.
Ingredients
1 russet for each diner
olive oil or butter
salt
How To
Preheat your oven to 400 degrees. Scrub your potatoes, dry them, then rub them with olive oil or butter. Salt your potatoes, then pop them in the oven. Let bake 45 minutes to an hour. Serve with butter, sour cream, chives, and pepper.
4 comments:
Don't forget to pierce the skins with a fork to allow the steam to escape and avoiding a potato blowout in the oven.
Have you had a blowout in the oven? I've never pierced my skins.
I've had a baked potato blowout in my oven due to not piercing the skins. Potato bits exploded all over the inside, and were immediately baked on, due to the oven's heat. It was a nightmare to clean off. Stick a fork in those potatoes before baking--always!
What a mess, Janna! I've never had a potato explosion in all my years of making them this way. I think perhaps the oil and salt help? A poke potato dries out too much for my taste.
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