Baked Potatoes

This is kind of easy but everybody seems to screw it up.  Unless the place is a nice steakhouse, half the restaurants and none of the home cooks can get this right.

 

They are supposed to be dry with a crusty shell which means they need to be dried before you put in the oven.

 

Lube in olive oil, cake it with some good salt (not idiozed table salt) but sea salt, or at least kosher salt.  450 for at least an hour.

 

I think some of the nicer restaurants cook them in a bed of rock salt to pull out moisture but the olive oil & kosher salt works fine.

 

It's dry when you pull it out of the oven but you can add butter and sour cream later.

 

Thank You !

Salt is "hygroscopic" which means it pulls moisture out of the air.

 

That's a big word.

I like Sweet Potatoes

 My secret: Nuke em about 1min a side, then wrap em in foil.

 

Always tender and moist.

You can also wet a paper towel and squeeze out the water so your paper towel is damp . Stab the hell out of your potato with a fork . Wrap the damp paper towel completley around the potato & nuke for 5-6 minutes . It should be fine to eat without having to put into the oven . But make sure you wrap it in a damp paper towel .

 

 This is great for all of you single mothers out there who have a few kids and not enough time in the day .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 I wonder how many single mothers read Covers ?

sounds very.does it taste like baking it for an hour?