Baked Potato

Inspired by many - Pants in the Kitchen, USA

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Who doesn’t love the mighty potato? Baked, mashed, fried - the perfect companion to a meal, or enjoyed well enough on its own. The baked potato is a favorite of mine. And don’t lie, it’s one of yours too. Let’s give it the justice it deserves and dress it up right.

INGREDIENTS

BAKED POTATO:

  • 1 russet potato, as big as you see fit

  • 1 slice of the thickest bacon you can find

  • Salt

  • Olive Oil

  • 1 or 2 TBS of cream or milk

  • Green onions or chives

  • Cheddar cheese

  • Sour cream

  • Fresh ground pepper

GO FOR IT

BAKED POTATO:

  1. Using a fork, poke holes all around potato to allow steam to escape

  2. Rub potato with salt and olive oil

  3. Place potato in 350° degree oven, directly on rack, for 1 hour (or until a sharp knife will easy pierce the potato and come out clean)

  4. Meanwhile, cook up bacon slice in a skillet until it is extra crispy, then set aside

  5. Also cut up green onions or chives, then set aside

  6. After potato is done cooking, remove from oven and place on a piece of foil on a clean surface

  7. Using a sharp knife, cut a line lengthwise down the top of the potato

  8. Using the foil to protect your hand from the heat, smash in the ends of potato so that a large opening appears where you cut your line

  9. Using a fork, break up the potato inside while leaving the skin in tact (prepare for steam!)

  10. Add cream or milk to soften up the potato and continue to make it very fluffy using your fork

  11. Top with crumbled or cut bacon, then grate cheese over the top, before placing back into oven with foil until cheese is melted

  12. Remove from oven after a few minutes and finish topping with finely chopped green onions or chives, fresh ground pepper, and sour cream if desired - ENJOY

NOTES:

There’s really no wrong way to do this. Just make sure your potato bakes long enough as that will be different each time depending on the size of your potato.

Baked potatoes do not have to look pretty so don’t worry about getting everything right. But I do know that adding some cream, half and half, or milk will contribute greatly to your baked potato’s fluffiness.

I also like to eat my potato skin so I put it on the rack to bake uncovered. Along with the salt this will make the skin nice and crispy the way I love it. However, my dad cooked the potatoes wrapped in foil and they also came out just fine. If you do this be aware that it may take slightly longer to bake to perfection.