|Perfect Baked Potatoes|
Large Russet Potatoes
Canola Oil (I just use whatever oil I have, just not Olive Oil)
Kosher Salt (This is IMPORTANT)
Preheat oven to 350 degrees and position racks in middle and bottom of oven. Wash potatoes. Then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
I USUALLY USE THE FORK AND POKE EACH SIDE OF THE POTATO AT LEAST 4 TO 5 TIMES!
Place in a shallow bowl and coat lightly with oil. Sprinkle with kosher salt! Do not be stingy with the salt!
|Potatoes coated in oil|
|Potatoes with oil and salt|
|Potatoes in the oven ready to cook|
Place potatoes directly on the oven rack in the middle of the oven. Place a baking sheet on the lower rack to catch any drippings.
Bake for 1 hour or until skins feel crisp but flesh beneath feels soft.
CAUTION: THERE WILL BE STEAM!
I also wanted to let you know that I updated the Baked Oatmeal post.