The Best (and Easiest) Baked Potato in the World

Yes, I know it is presumptuous to say this is the "best" baked potato in the world, but, it is!  Here's how to get it:

Start with a nice sized potato (it could be fist sized or double that - don't worry - you'll be able to tell when it is done via these easy directions).  If you are cooking for company this recipe will easily handle many potatoes although the baking time may take a little longer.

Preheat the oven to about 400 degrees or so.

Wash (with a scrubber) the potatoes and then dry the potatoes.  Do not peel the potatoes!

For each potato, put a little olive oil (about one teaspoon or less) in your palm and rub it over the potato.

Then sprinkle an adequate amount of Kosher salt on each potato (about one teaspoon or so) and rub it all over the potato.  This draws the moisture from the potato as it cooks.

(Oh my, what if you are a college student and only have regular vegetable oil and regular salt???  Do not fear - use the oil you have - if you are using regular salt then use it, but you will not need as much salt).

Now place the potatoes (on an oven tray if you have one) in the pre-heated oven.

About 30 minutes into baking remove the potatoes from the oven and poke them with a fork several times.  This allows some of the steam to escape.  You may also want to turn the potatoes too (but it is OK if you forget to do this).

Continue to cook for another 30 minutes or so depending on how large your potatoes are and how many potatoes you are cooking.  The potatoes are done when you can gently squeeze them and they give.  Don't worry about being exact - this is not an exact recipe and it usually turns out great!

Be prepared to eat the lightest, fluffiest potato of your life!  I prefer mine with a little butter, a little more sour cream, fresh chives from my garden, fresh ground pepper and more salt!

Closing motto:  Never, ever, wrap a potato in foil!!


Dr. L.