Big enough to be a whole meal. An Idaho baker just out of the oven and topped with butter. We like our baked potatoes to have crispy skins and creamy insides. I brush the washed spuds with olive oil and sprinkle with coarse sea salt. Be sure to poke a couple of holes in the potatoes so they don't explode in the oven. Place in a pre-heated oven for crispy skin (425 degrees is good), and never wrap the potato in aluminum foil - that results in a steamed potato, not a baked one. I baked this one for 1 and 1/2 hours.
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