This is less of a recipe and more of a technique, an important one at that! There are many ways to make baked potatoes but few result in an absolutely perfectly cooked (inside and outside) potato in my opinion.
While I don’t eat nearly as many potatoes as I used to, when the cold weather strikes, there are few things more comforting than a steaming hot russet potato with crispy skin.
This recipe is for those of you who not only love the potato part but really love the CRISPY SKIN.
That is my favorite part and what I am after. I always spread just a bit of butter on the crispy skins and eat them first.
I have also been known to trade the potato insides for more crispy skin so if we are ever dining together and baked potatoes are on the menu, you probably want to guard your skins!
I always buy organic potatoes. Here are two compelling articles…
- Pesticides and Potatoes: 3rd Grader’s Science Project Convinces Us to Choose Organic
- Why You Should Buy Organic Potatoes
- 4 medium russet potatoes
- Salt and pepper
- Adjust rack to center position of oven and preheat to 450F.
- Clean potatoes, scrubbing dirt off of skin and dry with a towel.Poke 4 to 5 deep fork holes in each potato.
- Place potatoes directly on oven rack and bake for 1 hour and 10 minutes.
- When you remove each potato from the oven, immediately cut it open and quickly scoop out the insides.Use a kitchen towel to hold them because they will be super-hot and steamy.The skin will be very crispy but the longer the potato stays
- in the skin, the quicker the skin will steam and get soft. If you are not as concerned about the crispy skin, cut open the potato and serve it like the photo.