One of the most important life skills is how to make baked potato just right. Thankfully, it is easy to learn how to do this.
It starts with choosing the right potatoes. Only firm and starchy potatoes without bruises will do. Look out for the ones labeled Idaho or Russet.
Scrub the potatoes clean. Do this well to avoid dirty surprises later on when you are eating them.
After cleaning them thoroughly, use a fork to prick the potatoes on every side. When you prick the potatoes, it prevents steam from escaping through spuds and you won’t have nasty eruptions as you cook.
Besides the potatoes, you only need salt and pepper and olive oil and they will be ready to bake.
What you will get is pretty much a blank slate. A potato that is perfect for pairing with a savory accompaniment. The exterior will be crisp and the inside of the potato will be soft like a pillow.
Slice the potato along its length to serve it. Add your favorite toppings. Olive oil, labneh, za’atar, or anything else you like.
While the potato is still hot, add some butter and chives.
Ingredients
4 SERVINGS
4 Russet potatoes (about 2½ pounds), scrubbed
Olive oil (for rubbing)
Flaky sea salt
Freshly ground black pepper
Unsalted butter, finely grated Parmesan cheese (or your favorite cheese), and/or chopped fresh chives (for serving)
Preparation
Step 1
Set the temperature of the oven at 350. After preheating, use a fork to prick the potatoes on every side. Rub the potatoes with oil and add salt and pepper for seasoning.
Step 2
Arrange the potatoes on an oven rack and let them cook until they feel soft to the touch and have crispy skin. This should take an hour or more.
Step 3
Use salt and pepper to cut open each potato and add salt and pepper for seasoning. Use chives, butter, and parmesan for topping as desired.
