As per SaintInsomniac's request, I will continue to post a recipe when I make something good.
Most awesome baked potato
Start with a medium to large russet potato, preferably organic.
(Yes, I love the fancy potatoes too, but you want a plain brown one like the ones your midwestern mama kept on hand.)
Cut off all the funny bits.
Wash it and dry it off.
Poke holes in it all over with a fork.
Rub it down with olive oil.
Roll it in coarse salt, preferably sea salt or kosher salt.
Put in center of 425 degree oven, directly on rack.
Make sure you have a pan under the potato to catch dripping oil, or you'll set off the smoke detector.
Bake for 90 minutes.
You won't be sorry you waited.
The outside should be crackly and the inside fluffy.
You can cut these directly in half and eat them like boats--they should hold up that well.
Most awesome baked potato
Start with a medium to large russet potato, preferably organic.
(Yes, I love the fancy potatoes too, but you want a plain brown one like the ones your midwestern mama kept on hand.)
Cut off all the funny bits.
Wash it and dry it off.
Poke holes in it all over with a fork.
Rub it down with olive oil.
Roll it in coarse salt, preferably sea salt or kosher salt.
Put in center of 425 degree oven, directly on rack.
Make sure you have a pan under the potato to catch dripping oil, or you'll set off the smoke detector.
Bake for 90 minutes.
You won't be sorry you waited.
The outside should be crackly and the inside fluffy.
You can cut these directly in half and eat them like boats--they should hold up that well.
james
I should be back in the city around 7:00 pm or so. If you'd like, I can let you know where I'm going to be and we can meet up.