This is one of the most basic of all side dishes, but it's one that you just have to know how to do right.
The Baked Potato
Ingredients:
1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)
Canola oil, to coat
Kosher salt
Favorite toppings (butter, sour cream, salt and pepper, shredded cheese, bacon, chili, etc.)
Directions:
Heat oven to 350 degrees F and position racks in top and bottom thirds. Wash potato (or 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 on the lower rack to catch any drippings.
Bake 1 hour, or until skin feels crisp, but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.
Note: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
Source: Food Network, recipe by Alton Brown. You can find it here.
Notes: Of course, top the potato with your favorite toppings.
It's amazing how many different ways there are to bake a potato....do you wrap it in foil, what's the temperature, etc. Well, this takes the guess work out of it and is a good reference for the beginner cook.
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