It may be simple, but that's the beauty of it. And frankly, for all other recipes requiring a baked potato (such as twice baked potato), you simply wash and throw the potato in the oven to cook. That's all I'd ever done.
Well, if you want to eat a plain potato with a few toppings, that simply wont do. There is a way to make a potato pop with flavor.
Skeptical? You'll have to make this super simple recipe and tell me what you think.
I made it for Tim and I when we caught the flu a couple weeks ago. It was the perfect lunch for people whose tummy's couldn't handle anything heavy, spicy or rich. I loved it so much, I've made it a couple times since. I can't believe I forgot how delicious baked potatoes are - especially loaded with broccoli and cheese, or cottage cheese and butter. Mmmm.
Enjoy my friends. The flu and colds are among us. I hope you're all staying healthy!
The Perfect Baked Potato
Heat oven to 350 degrees and position racks in top and bottom thirds.
Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
Here is the key: Place in a bowl and coat lightly with oil (there was nothing light about my oil coating, but it wasn't dripping oil). Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. 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 right open. But watch out, there will be some steam.
NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.Guten appetit!