Let’s talk potato. Most people would agree that a russet is the best variety for baking. You probably have been given a lot of advice on how to make the perfect baked potato. My idea of perfection is light and fluffy on the inside and crispy on the outside. This won’t happen if you are wrapping your potatoes in aluminum foil, unless you are rubbing them with a little oil and some salt. My mom never used foil; she washed the russet, dried it, rubbed it with oil, pierced it and cooked it on the rack in the oven or on a cookie sheet at 425 degrees for about 1 hour. Sometimes it will take longer depending on the size of the potato. If you want the potato evenly browned you might want to flip it over after the first 30 minutes. If you don’t the bottom gets a little browner than the top. If you are in a hurry, pierce the clean potato, microwave for 3 to 5 minutes, brush with some oil and bake at 425 degrees for 25 to 30 minutes or until the potato when squeezed feels soft.
Any kind of oil works, I prefer olive oil. I have had people tell me they use butter or canned shortening. I’ve even heard of the use of bacon grease. For salt, I prefer course or kosher salt. Some people like to use salt on the outside of the potato, after they have oiled it. I feel like it is just extra work and I don’t notice that much benefit.
If you are watching your weight; try canola shortening and a little bit of balsamic vinegar on the potato before you eat it. If that doesn’t sound good, there is, of course, light sour cream.
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