So there I was, at the produce stand in a face off with the potatoes. I usually go for the red potato, it is different then the rest, I like that. I had chosen to make steak for dinner which is very unusual for me, I am a ground turkey or chicken gal myself. Unlike the red potatoes, red meat pretty much grosses me out to look at or touch.
My options flooded my mind: potato salad, roasted reds, diced and sauteed, mashed . . . wait what about BAKED!?! Can you believe in all my days I never once made a baked potato? Of course I have eaten them, it is one of my faves from a little known chain restaurant, they sell a variety but I always would get sour cream and chives, YUM!
So I broke out my super hero sight senses, and read the little signs under each potato, and I found it, The Russet Potato! I came home and studied about making them. I came up with the most simple one, followed some surprisingly simple steps and viola a baked potato.
It was also very neat that i set them aside, finished cooking which took about 30 more minutes, and they retained their heat and moisture. It made for a perfect meal.
Preheat oven to 375 (i found it really is important to wait until heated, food turns out better)
Scrub the potatoes,
Stab the Potatoes 6-10 times with a fork to help release the steam
Brush, roll or dip in olive oil (so the skin is greasy-ish)
Lightly Salt the potato (with whatever salt you have)
When oven is ready, put a baking sheet on the bottom rack to catch the drippings.
Place the Potatoes on the rack above.
Cook for 1 hour(maybe up to 30minutes more for really large ones)
The outside will be crispy and delicious while the inside is soft and yummy!!!
I ate mine with butter and sour cream, but cheese and bacon would have been yummy too.
My options flooded my mind: potato salad, roasted reds, diced and sauteed, mashed . . . wait what about BAKED!?! Can you believe in all my days I never once made a baked potato? Of course I have eaten them, it is one of my faves from a little known chain restaurant, they sell a variety but I always would get sour cream and chives, YUM!
So I broke out my super hero sight senses, and read the little signs under each potato, and I found it, The Russet Potato! I came home and studied about making them. I came up with the most simple one, followed some surprisingly simple steps and viola a baked potato.
It was also very neat that i set them aside, finished cooking which took about 30 more minutes, and they retained their heat and moisture. It made for a perfect meal.
Preheat oven to 375 (i found it really is important to wait until heated, food turns out better)
Scrub the potatoes,
Stab the Potatoes 6-10 times with a fork to help release the steam
Brush, roll or dip in olive oil (so the skin is greasy-ish)
Lightly Salt the potato (with whatever salt you have)
When oven is ready, put a baking sheet on the bottom rack to catch the drippings.
Place the Potatoes on the rack above.
Cook for 1 hour(maybe up to 30minutes more for really large ones)
The outside will be crispy and delicious while the inside is soft and yummy!!!
I ate mine with butter and sour cream, but cheese and bacon would have been yummy too.
YUMMY!
ReplyDeleteI was just thinking the other day that I have never made a baked
potatoe...how weird is that.
I want to make them now! I too love gettting them at restaurants so
why not at home!!!
Your the best!
-Abby