Hey guys and gals, I have a great potato recipe for you that is SO SIMPLE and SO GOOD.
I love potatoes, and I love every type of potato. I know I shouldn’t eat them too often because, well, carbs and all, but they are so versatile, easy, inexpensive, have a long enough shelf life, etc. A baked potato can sometimes be it’s own meal.
I came across a few tips several years ago about how to bake a better potato. What I mean by that is we all grew up learning to make a regular baked potato in the oven. Basically roasting at 425 for an hour. Or even microwaving it (which I cannot even imagine doing today unless there was no other cooking source). This method I’m about to explain is a little more “low and slow”, and the results are incredibly delicious.
This method works with russets, golds, sweets, and other normal baking potatoes. Try baking your potatoes this way and you may never go back to “the old way”.
The method:
Preheat oven to 400.
Slice an “X” about halfway into the potatoes.
Rub olive oil all over potatoes.
Generously sprinkle salt and pepper over them.
Place in oven and bake for 1 1/2 to 2 hours, depending on size.
Remove from oven, add a pat of butter.
Add back into oven for another 5 to 10 minutes.
Remove, allow to cool.
That’s it! The results will be deliciously crispy skins and the fluffiest interior you can imagine! Try it and let me know what you think!
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