The Perfect Baked Potato!

13 Aug

We had a crazy and super fun weekend. Saturday started by meeting a friends’ sweet new baby! She is such a doll and we were so happy to get in some cuddle time! After our visit, we headed about an hour and a half out of town to go to an indoor water park for a belated birthday celebration for Noah. We had been talking about it all week and he was so incredibly excited. Every day before nap time it was all “water slide, bucket splash, slides weeee, tube.” Just a bit pumped, right? Needless to say, we had a great time splashing, slipping and sliding! We stayed there that night then headed home on Sunday. We also switched cell providers and I finally moved out of the darkness and got a smart phone! Whoo-hoo!
Perfect Baked Potato
Onto the food!

I don’t know about you but I absolutely love a baked potato….especially when it’s topped with butter, cheese and bacon. It really is the perfect companion to a juicy grilled steak. I have the perfect way to bake up a steak house worthy baked potato at home.

The key to the perfect baked potato is for the inside to be tender and fluffy while the skin is seasoned and crispy. Making sure the potato is dry then rubbing it with oil will ensure a crispy outside. Taking the time to bake it at a somewhat low temperature for about an hour will produce the perfect texture.

Pair this perfect baked potato with marinated steak for a steak house dinner on the cheap!

The Perfect Baked Potato

1 large Russet Potato
1-2 Tbsp. olive oil (depending on size of potato)
1 tsp. kosher salt
Preferred toppings

1. Preheat oven to 375 degrees F. Scrub potato well then dry. Poke holes in the potato with a fork to allow any steam to vent.

2. Rub clean, dry potato with olive oil then sprinkle with kosher salt. Place directly on oven rack and bake for 45 minutes to 1 hour, until the skin is crispy and the flesh is soft.

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One Response to “The Perfect Baked Potato!”

Trackbacks/Pingbacks

  1. Loaded Potato Skins « Meg's Everyday Indulgence - October 5, 2012

    [...] large russet potatoes, baked 4-6 strips bacon, cooked and finely crumbled (or a few tablespoons of bacon bits) 1 1/2 cups sharp [...]

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