Perfect Baked Potatoes

I always get in a bind when I buy a bag of taters … you know, overly ambitious and all that.

And then…

LIFE

So here we are again, a 10 pound bag of russets from Costco. Just let me salvage a few! Please!

I took out two … and gazed at the 30 others waiting in that bag. Reminding me that just like that, they start to throw avocado-like shade and say we are OVER and DONE with waiting on you (the owner of said pantry) to recognize us and do something!

And on that note, I think we should just stick with what I’m doing with the remaining potatoes for the rest of December and into January!

I do not steam my potatoes (wrap in foil), but rather, bake them. And to do so, you need the following items:

Potatoes (no kidding!)
Flake or coarse salt (Got the Maldon stuff from Costco and it’s great!)
Avocado oil (or other high heat oil)

Grab those potatoes and wash them well. Like, use a little scrubby brush. They grow in the dirt, you know?

I think a key to really good skin is to make sure they are dry after you wash them, so set them on a rack and let them hang out for an hour or so to dry, flip them half way through to get the underside dry as well.

Preheat your oven to 425 degrees and make sure the rack in dead center in the middle of the oven. Does this really matter? I’m not sure but heck, I felt the need to type that out!

Ok, now we get them ready to bake! Stab each one a few times on all sides (be careful with that fork or knife now!)

Toss the taters in a large bowl (or, as I did here, a paper plate) and drizzle (generously!) some oil over them, tossing (or again, like I did here, massaging) to coat all sides.

Grab your salt and liberally sprinkle salt, again, tossing to coat all of the skin well. *So this is where I think a plate works better as you can just gently roll the taters around on the salt*

Line a large pan with some parchment paper (or foil if that’s you gig) as I’m all about easy cleanup, and toss the rack on top of the pan. Place potatoes on the wire rack and spread out so there is some space in between them.

So those taters need to cook for 45 to 60 minutes. You know, til you can stick a fork in it.

Ha … sometimes I make myself laugh!

Let them cool for about 5 minutes then take your fork and just poke a line end to end. Grab a papertowel and pinch the ends to split the top open. Stand back from that steam!

Tada! You now have the perfect baked potato to do as you wish!

You know, butter, cheese, sour cream, bacon bits, etc.

Or just add butter and keep it healthier. We also like to add chili (since I got smart and froze the leftovers last time in 1 cup containers), a little butter, a little cheese and yum!

It’s YOUR perfect potato, you do you!

Enjoy!

And, as always, for certain family members: tbs = tablespoon and tsp = teaspoon

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