Baked Potatoes

21 Jan

Baked potatoes are legit the easiest meal in the world.  And one of the tastiest, in my humble (biased, Irish) opinion.  The greatest thing about a baked potato is that it can satisfy any craving in the world.  You can top it with effing anything you like and it’s going to be delicious.  I had some leftover Sun-Dried Tomato, Roasted Garlic, and Kalamata Olive Dip, so that’s what I used.

This is less of a recipe and more of a “how to.”  However, I thought I would include it because I’ve seen some pretty lame strategies for baking potatoes.  This is tried and true in my parent’s household, and though it takes some time, you always end up with delicious, crunchy, crispy skin (the most nutritious part).

Baked Potatoes

2 medium Idaho potatoes

2 tbs. olive oil

Kosher salt and freshly cracked black pepper

1/4 cup Sun-Dried Tomato, Roasted Garlic, and Kalamata Olive Dip (or a handful of grated cheddar cheese, or a sardine mashed with a fork, or a few tablespoons of soy sauce mixed with garlic, or a pat of butter, some tuna with mayonnaise – that’s how the Brits do it – or whatever suits your fancy)

1/4 cup plain Greek yogurt

Preheat oven to 400º.

Using a fork, deeply poke the potato about 6-10 times depending on size, evenly spacing the fork-ings (har har).  The tines should be in at least 1/2 to 3/4 of the way submerged into the flesh of the potato.

Using a brush or your hands, coat the outsides of the potatoes with olive oil.  Season all over with kosher salt and freshly cracked black pepper.

Place one oven rack in the middle with another one setting below it.  Place a baking sheet on the lower of the two racks.  Place your oiled potatoes directly onto the oven rack.  Putting them in tin foil, which I see people do a lot, steams the potatoes so the skins aren’t as crunchy.  And we all know the crunchy skins are the best part.

Bake 60-90 minutes until 215º in the center as measured with a meat thermometer or soft to the touch.  Let cool slightly.

Cut lengthwise through the skin of the potato.  Using your hands or a set of tongs, press each side and the potato should pop open.  Top with desired toppings.  Place back in oven on the baking sheet for 3-4 minutes to melt toppings, if desired.  Top with plain Greek yogurt.

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