INGREDIENTS
- Idaho Russet Potato
- Butter or EVOO
- Salt
STEP BY STEP
- Rinse your potato well and then dry it
- Poke a lot of holes in it using a fork or a corn cob holder – See notes below.
- To crisp up the skin, brush it with butter or EVOO, and then sprinkle with salt
- Bake at 400º for 50-60 minutes. Really large baked potatoes should go about 70 minutes.
- Your choices for toppings include serving with butter, sour cream, chives, steamed broccoli, and bacon. Use your imagination.
NOTES
- If you don’t poke holes in your potato, the steam cannot escape and 215º is the hottest that your potato will get inside. With holes poked, the inside of the potato will get closer to 300º and caramelization of the sugars can occur, so it will taste better and be fluffier.
