So you may be thinking ‘Best baked potato? Isn’t a baked potato a baked potato?’. Well you would wrong my friend, oh so wrong. So now I will present to you: the world’s best baked potato. It may also be known as the ‘Outback Potato’. I don’t like to claim that though, I like to pretend I came up with this masterpiece.
Potatoes (bet you didn’t guess that!)
Salt (Sea salt is preferred, but let’s be real. There is no sea salt in my kitchen.)
1. Wash and scrub your potatoes. Turn on the oven to 400 degrees to preheat.
2. Use a fork to poke holes on both sides of the potato. Or it will explode inside of you oven and it will look like a small explosive went off.
3. Cover the potatoes with olive oil. I haven’t really found the best way to do this yet. Sometimes I just drizzle some oil onto the potato and rub it around with my fingers. When I’m feeling all chef like I pour the oil into a bowl and use a basting brush to wipe the oil onto the potatoes.
4. Sprinkle salt ALL over the potato. Be liberal, don’t be shy. And for god-sake don’t think about your cholesterol (OK, so maybe if you have high cholesterol go easy on the salt). Cover that bad boy with a lot of salt. Like more than you think. It won’t be too salty in the end, I promise.
5. Bake at 400 degrees for 1 hour. This seems like a long time, but it’s the perfect time. Place them directly on the rack, you may want to line lower rack with tinfoil to catch drips.
6. Take a knife and slice the potato open leaving about a 1/2 inch on each side of the slit. The take both hands and “pinch” the potato on each side and push towards the center causing the potato to open up. Add butter and any other topping you like. Sour cream, bacon bits, cheese, chili, etc. But they are perfect with just butter!
7. Dive into all that potato-y goodness. Crunchy on the outside, soft & fluffy on the inside.
Note: It might just be my accident LP gas Tappan oven, but recently when I make these it seems to cause the potato to drip a lot. Even with using the tinfoil it causes smoke and a strange smell. Like enough that it will set my fire alarm off even though nothing is burning. I don’t think this happened when I started making potatoes this way, which is why I think it’s just my oven. But I’m not totally sure so I’m just giving you a heads up!
Note #2: Don’t wrap the potatoes in tin foil to avoid drips in your oven. It won’t have that crunchy outside and will take 18 hours to cook. Not that I know…
Now go make this for supper! You won’t regret it.