Tuesday’s Tip: A Better Baked Potato

I’ve always loved the crispy, salt-crusted, baked potatoes you get at a steakhouse.  Unfortunately, I wasn’t getting the same result with the “foil wrapped” potatoes I would bake at home.  Then I realized something, I needed to ditch the foil!  Voila!  Crispy potatoes laced with salt.

Preheat the oven to 375 degrees. Prick the potatoes with a fork to allow steam to escape . Rub the entire surface of the potato with olive oil and roll in kosher salt.  Bake the potatoes in the oven, unwrapped, for approximately 55-60 minutes or until tender.

Top with your favorite potato fixings….chili, cheese and sour cream are mine!

 

2 comments on “Tuesday’s Tip: A Better Baked Potato”

  1. I can totally vouch for this method! I don’t know where the whole “wrap them in foil” thing came from, but I’ve been baking potatoes this way for years. I put mine directly onto the oven rack, too, so air can get all the way around and make the skin nice and crispy!

  2. Foil wrapping potatoes for baking in the oven just steams the inside and makes the skin wet. Some chains do this to extend the holding time. Originally the foil was used to dress up the lowly spud. I write a column on potato preparation tips, here is a link on not baking potatoes in foil: http://foodserviceblog.idahopotato.com/foil-baked-potatoes/

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