Wednesday, February 13, 2008

Perfect Baked Potatoes

A good baked potato should have a crispness to the skin and savory flaky texture inside. Baked potatoes can be a meal on its own, served with salad, a side dish, topped with chili, or stuffed with cheeses and sour cream. Throw a few extra potatoes in to take for lunches during the week or for healthy between meal snacks.

Perfect Baked Potatoes

2-4 medium Russet potatoes
olive oil
sea salt

Preheat the oven to 400 degrees. Rinse and scrub the potatoes under cool running water. Pierce the potatoes with a knife or fork to allow steam to escape while baking. Rub the skins with olive oil to
coat. Roll potatoes in coarse sea salt. Place directly on baking rack in the oven and bake for 45 minutes or until tender.

To open, slit the top open with a knife
and push the ends towards the middle. Top with sour cream and chives.

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1 comment:

Jane said...

I feel a bit stupid, but I'm going to say it anyway: be careful how much olive oil you put on your potatoes. I put too much on, and the oil dripped into the bottom of my oven, making a big mess and producing a ton of smoke. Not exactly a perfect baked potato.