Oct 27, 2014

Baked Potato

The cooking time for this recipe is one hour and ten minutes and is for one baked potato or several baked potatoes.
1 large russet potato
olive oil
sea salt
  1. Heat oven to 350 degrees and position rack in top and bottom thirds.
  2. Wash potato or potatoes thoroughly with a vegetable brush and cold running water.
  3. Dry, then using a standard fork, poke 8 to 12 deep holes all over the spud so that moisture can escape while cooking.
  4. Place in bowl and coat lightly with oil.
  5. Sprinkle salt and place potato directly on rack in middle of oven.
  6. Place a baking sheet with one piece of aluminum foil on the lower rack to catch any drippings.
  7. Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
  8. 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 open. Be careful of hot steam.
  9. If you are cooking more than four potatoes, extend cooking time to 15 minutes. 

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