Name: Oven-baked Potato
- Medium-to-large Russet potatoes, scrubbed clean of any dirt
- 1–2 teaspoons melted butter (or olive oil) per potato
- Pinch of coarse Kosher salt per potato
- Pinch of freshly-cracked black pepper per potato
Yield: As many as you put in
- Heat oven to 450°F.
- Line a large baking sheet with foil (or parchment), and place a wire cooling rack on top of the baking sheet.
- Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides.
- Place the potato on the prepared baking sheet.
- Bake for 25 minutes.
- Remove baking sheet from the oven.
- Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides. Sprinkle the potato with a generous pinch of Kosher salt.
- Place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
- Bake for an additional 20 minutes.
- Using an oven mitt, carefully squeeze the potato to check for doneness.
- If the insides are soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is soft.
- Using a small paring knife, slice halfway through the potato lengthwise. Then give it a gentle squeeze to open.
Comments: 4/20/2021 - I did this with the toaster oven. The potatoes were
still a little firm, but edible, after the second 20-minute bake.
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