Creating memories in the kitchen...One meal at a time.

Thursday, May 24, 2012

THE Baked Potato

Okay I'll admit, it does seem strange. A recipe for a baked potato you ask? Why yes, in fact and once you taste these baked potatoes you'll see why.

A perfect healthy, filling, and delicious side dish, I love potatoes in all forms. Mashed, french fried, twice baked, and roasted are a few favorites that come to mind.  Usually we eat them with dishes like ham, grilled chicken, steak or pork chops.

Over the years I've tried different ways of baking potatoes. On a cookie sheet, wrapped in foil with butter and herbs, directly on the oven racks, poking holes, not poking holes and microwaving to name a few. They all produced similar results but nothing special.

One day on a whim, I searched for ways to cooked baked potatoes and stumbled upon this version by Alton Brown. The potatoes are washed, scrubbed thoroughly (to remove any dirt, etc.) and dried. Then using your basic fork, several deep holes are poked throughout the potato so that moisture can escape during baking. They are then lightly coated with oil, sprinkled with Kosher salt and baked directly on the oven rack.

The results? Amazing!! I'm guessing it's the oil and salt but whatever it is, it produces the BEST baked potatoes I've ever had. The inside is cooked perfectly and instead of being dry and crackly, the skin is so moist and flavorful, I can't wait to eat it.

This is now the only way I'll cooked baked potatoes.

THE Baked Potato


  • 1 large russet potato
  • Olive or Canola oil to coat
  • Kosher salt


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. Place in a bowl and coat lightly with 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 or they're pretty big, you'll need to extend the cooking time by up to 15 minutes.

Recipe Source: Alton Brown

Posted by: Sallie
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