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It's Spring-y Winter right now.
Which makes it kind of hard to decide what to have for dinner.
Sometimes I like to cook "weather" food.
- Soup in the Winter
- Ice cream in the Summer
- Fruit salad in the Spring
- Pumpkin dip in the Fall
Because it's been on the cooler side of Spring the last few days, I decided to fix the family baked potatoes for dinner tonight.
I really do like potatoes.
My boy cherub does not find them so amazing.
But that's ok -- there will be something different for dinner tomorrow.
Maybe he'll like it better!
Potatoes, though, I'm kind of picky about.
I like yummy potatoes.
Potatoes where I can eat the entire vegetable; skin and all!
I like my potatoes baked in the oven.
Not the microwave.
I like my potatoes crispy on the outside and soft and steamy on the inside.
Not dry and chalky on the outside
I like my potatoes cooked in the "raw."
Not wrapped in foil.
Potatoes wrapped in foil are basically steam cooked.
I like mine baked.
There's a difference to me!
Here's my tried and true way of baking potatoes.
Perfect Baked Potatoes
1 large russet potato per person
Preheat the oven to 350 degrees.
Take each potato and scrub it clean with a stiff brush and cold water.
Allow the potatoes to air dry. Turn over to dry the underside too! Not patted dry - really dry! This way, they can hold the oil you're getting ready to rub all over them!
Once dry, take some oil in your hands (or vegetable shortening, which I use) and gently massage the oil all over the potato skin; careful not to miss any little spot.
Sprinkle each potato with the sea salt.
Place on a foil lined cookie sheet and bake for 60 minutes; adding at least 15 additional minutes for more than 4 potatoes. (Obviously, cooking times depends on how large of potatoes you are cooking.) If cooking more than 1 potato, try to purchase potatoes that are roughly the same size. On that note, you are purchasing loose potatoes, by the pound, not a bag of potatoes -- those are for roasting, mashing, or scalloping!
Potatoes are done when they are crispy on the outside and have "give" when squeezed just a smidge.
Give a small cut down the middle and squeeze the ends together to crack the potato wide open to hold your soft butter, sour cream, grated cheese, and any other delicious topping!