Sunday, March 14, 2010

Baked Potatoes

I baked a few Russet potatoes for our supper the other night.  I set up a little potato bar by putting some toppings out on the table.  We had butter, sour cream, chopped green onions, turkey bacon crumbles, salsa, shredded cheddar, sauteed mushrooms, and steamed broccoli.

This was such a satisfying and easy dinner.   The topping possibilities are endless. 

In the past, I have had mixed luck with baking potatoes.  These came out of the oven with soft insides and crisp skin.  Here is what I did:
1.  Wash and dry potatoes
2.  Pierce each potato with a fork about four times on each side
3.  Rub a small amount of canola oil on the outside of each potato and sprinkle with salt. 
4.  Bake directly on the rack of an oven heated to 350 degrees for 1 hour (Place a cookie sheet under potatoes to catch any drips)
5.  Potatoes are done when they give slightly in the middle to a soft squeeze with an oven mit
6.  Remove potatoes and let rest about 5 minutes

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