Baked potatoes are a simple and tasty side to any meal. They can even be a great meal all on there own.
First it is important to thoroughly rinse and scrub your russet potato. With these simple steps the potato skin turns out delicious and you won't want to waste it.
Then you will pierce the potato all over with a sharp knife or a fork (about 10 times, a couple of centimeters deep). I use a sharp knife just because it is easier for me to insert and remove.
Sprinkle on about 1 tsp coarse sea salt or kosher salt and rub it in. Not all of the salt and oil will adhere to the potato but some of it should. You can adjust the oil and salt to suit your tastes.
Depending on the size of the potato it may take longer (you can bake sweet potatoes the same way). I usually only bake 2 potatoes so I use a toaster oven, but I think that baking is very important. I know a microwave is quick, but once you try a potato this way you won't want to go back. The skin is lightly salty and has a great texture. I kind of want to try this, sometime, with butter instead of oil, I don't know how it would turn out but I am curious.
Other posts with baked potatoes: Loaded Potato Skins, Herb Roasted Pork Tenderloin (baked sweet potato), Twice Baked Potatoes
Original post 12/24/12 (50 views and 2 pins) re-posted with new pictures and minor editing.
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