If you are anything like me, usually when you want a baked potato, you toss it in the microwave...but the skin is all dried and yucky. Doing it this (much longer) way, you potato comes out delish. This is more of a how to than a recipe....
First of all try to find potatoes that are similar in size for consistent baking. If you have one large and one small potato, by the time the large is done the small will be dried up...
Preheat your oven to 375. Scrub the potatoes under running water to remove all the dirt then pat the potatoes dry with a paper towel (or napkin...or a towel if that's all you have). Using a fork, pierce the potatoes two to three times per side. Brush the whole potato with olive oil, this will make the skins nice and crispy (yummy!) .Sprinkle the tops with some sea salt (or table salt-use what you have people, that's what I did). Place them directly on the middle rack of the oven. I placed a
foil lined baking sheet underneath because our oven doesn't have a center rack; so I put the potatoes on the lower rack, then put the pan on the bottom rack to make sure the bottoms don't burn and plus it'll catch any drips off of
the potatoes. Bake for 45-60 minutes or until a fork is able to pierce the potato with little resistance
Top with desired toppings.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or
drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31
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