4 large russet potato
canola oil
kosher salt
Shredded Cheddar
Sour Cream
Butter
Bacon, cooked and crumbled
DIRECTIONS
Heat oven to 350 degrees and position racks in top and bottom thirds.
Wash potatoes thoroughly with a stiff brush and cold running water.
Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven.
Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
DIRECTIONS
Heat oven to 350 degrees and position racks in top and bottom thirds.
Wash potatoes thoroughly with a stiff brush and cold running water.
Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven.
Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
Serve topped with butter, sour cream, bacon, cheese and whatever else you want! Goes great with a salad!
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