Baked potatoes are a staple in our house. While I prefer sweet potatoes for nutrients, white potatoes are still chock full of potassium, protein (on average, about 4.3 grams), fiber and Vitamin C. All good stuff, my friends!
For a fast potato, there’s nothing wrong with throwing a potato in the microwave and hitting the potato button. But for a perfect potato, reminiscent of your favorite steakhouse, the below recipe can’t be beat. Rubbing the potato with oil and salt makes for a crispy, flavorful skin while the inside is soft and hot. Do not, for the love of all things heavy, wrap your potato in foil. This is a terrible, terrible thing, and results in soft, mushy skin. Follow my method, eat the tasty skin, get the nutrients. It’s simple, folks.
The toppings for potatoes are endless: sour cream or plain greek yogurt, chives, bacon, cheese, chili, caramelized onions, peppers, mushrooms, broccoli, BBQ pork, spicy beef…the possibilities here are absolutely endless.
What’s your favorite way to dress your potato?
|Prep time||10 minutes|
|Cook time||1 hour|
|Total time||1 hour, 10 minutes|
|Meal type||Lunch, Main Dish|
- 2 baking potatoes (between .5-.75 lb each)
- olive oil
- kosher salt
|Preheat your oven to 350 degrees.|
|Wash your potatoes and dry thoroughly.|
|Prick 8-10 holes in your potato with a fork, to release steam while potatoes cook.|
|Rub your potato with olive oil to coat, and liberally dust with kosher salt.|
|Bake for 1 hour (or longer if using a larger potato).|
|Split potato and top as desired.|