How To Bake a Potato

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A nasty little stomach bug knocked me down this past week and now that I’m up and eating again, the only food I can stomach is a crispy baked potato.  I top it with a blend of olive oil and greek yogurt then sprinkle with sea salt, pepper and lots of chives.  It’s my come-back-to-life meal.

Steakhouse Baked Potato

Makes 1

1 russet potato

1 teaspoon olive oil

salt, to taste

Preheat the oven to 425 degrees.

Scrub the potato under cold running water to remove any dirt.  Pierce several times with a fork or knife. Drizzle with olive oil and lightly salt all over.  This extra step guarantees a crispy skin.

When your oven reaches temperature, place your potato directly on the rack. No foil needed! Bake until the skin is crispy and the insides soft and fluffy, about 1 hour 25 minutes.  Top as desire.

If you love a baked potato, check out this great party idea.

Tell me, what’s your favorite get better food?

xx Sarah

4 Comments on How To Bake a Potato

  1. Vanessa
    March 21, 2012 at 2:16 pm (6 years ago)

    Reading this, I’m horrified that I’ve only ever “baked” potatoes in the microwave! and a couple of times in the warm coals of an outdoor grill/fire . . . This might inspire me to do it right before it gets too warm to use the oven.

  2. lkafka
    March 22, 2012 at 6:41 am (6 years ago)

    I love homemade chicken noodle soup. My special ingredient is toasted sesame seed oil.

    I too crisp with olive oil. Cut soft corn tortilla shells into fours, spray olive oil on both sides, salt one, bake for 15 min @ 400 degrees. Serve with pine nut/basil/garlic pesto. Voila’ tortilla chips. Great for when the crunchy munchies hit, without guilt.

    Thank you for your tip, am going to try this weekend!

  3. Lydia
    March 24, 2012 at 10:45 am (6 years ago)

    Now I’m craving one…

  4. Sarah
    March 24, 2012 at 2:00 pm (6 years ago)

    Ikafka, that sounds amazing!
    @Vanessa, where did you have potatoes in the fire? Camping? I’ve always dreamed of that particular Farmer Boy experience, preferably without one bursting and burning my eye : )

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