There are many, many ways to bake a potato.
Toss them in the microwave, wrap them in foil for the oven or you can even cook them up in a crock pot. (Who would have thought!)
Though I have used the above mentioned methods in the past, I have been on the lookout lately for the best, most delicious way to bake a potato. So, I spent some time with Google. Isn’t google amazing? There’s not a lot the old guy doesn’t know. I’m crossing my fingers he never goes away, for this simple fact that I don’t own any encyclopedias and I’m not strong to enough to carry a whole set around with me.
Anyhow, Google showed me just how easy it is to make a Baked Potato that is fluffy and soft on the inside while remaining crispy and delightful on the outside. They are better than any baked potato I have made in the past! My whole family loved them.
Here are a few recipe that go well with Baked Potatoes:
Let’s make em, man.
PERFECT BAKED POTATOES
Time: 10 min prep + 45-60 min baking
Yield: 7 servings
***NOTE: The method listed below uses an oven to bake the potatoes. However, I have had a lot of success by allowing the potatoes to cook in the microwave for about 7-8 minutes, rubbing them with olive oil, salt and pepper and then baking them inside my grill. Just place them on the warming rack, close the lid and let them bake for 20 minutes or so. Works out great if you are already grilling up some burgers, or chicken.***
7 large russet potatoes
salt and pepper
1. Preheat your oven to 425 degrees.
2. Find yourself 7 large russet potatoes and toss them into the sink. Scrub them with warm water. Use a wire bristled brush to scrub the dirt from the potato.
3. Pat the potatoes dry with a towel.
4. Line a large baking sheet with tin foil and lay the potatoes out over the foil.
5. Drizzle olive oil over the top of the potatoes,
then rub the oil all over them.
6. Sprinkle them with salt and pepper on both sides. (Montreal Steak Seasoning also works well).
7. Use a fork to poke holes in several spots on each potato.
9. Let them cool for a few minutes, then slice them open
I stuffed this one with a little butter, cheddar cheese, salt and pepper, green onions and some of the leftover shredded BBQ Chicken I posted earlier this week. Turned out to be a great way to use the leftover chicken.