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My favorite way to make a baked potato: Scrub a big russet, poke several times with a knife, rub with oil (veg or olive), sprinkle with salt. For taters, use an uncovered skillet. Cook in iron pan in 400 degree oven until skin on bottom has a bit of a crust on it. I like them on the overdone side, so keep them in the oven for 45 minutes or longer (depending on the size).

I don't put them in a covered dutch oven because I like the skins to get roasted and chewy. Makes the best skin on potato. Top with cooked broccoli, cheese, sour cream and loads of butter -- have eaten this as dinner many a night!

-- Recipe courtesy of Lisa Marie.