Baked Taters

January 17, 2013 at 7:17 pm | Posted in Potatoes, Side Dish | 1 Comment

We love potatoes.  I saw this Perfect Baked Potato on Pinterest and followed the link to the Mindy’s blog, Creating Naturally.

Here we go, with just a couple of minor adjustments!


one russet potato per person

olive oil

kosher salt

Preheat oven to 350 degrees F.

Scrub your potatoes thoroughly under cold, running water.  Make sure you get them really, really clean because, as Mindy says and I agree:  you will want to eat the crispy skin!  Grab a strong fork and poke holes in the potato.  I like to poke one on each end of the potato plus two on each side; I realize that a potato isn’t a square and doesn’t exactly have sides – but when you set the potato down, you have a top and bottom and sides….those are all the four sides that I poke.  Poking the potato allows the steam to leave so that your tater doesn’t pop.

Now, grab your olive oil and slather up those potatoes, all over!  Set them on a cookie sheet.

January 17 009


Now get the salt – I love kosher salt – and sprinkle like crazy.

January 17 010


Roll your potatoes around in the oil and salt so that every single inch is covered and coated.

Toss the cookie sheet into the hot oven for an hour; after one hour, turn the potatoes carefully.  Bake for one more hour.

January 17 017Mmm, look at all that crunch!

When you’re ready to eat, grab the salt and pepper and butter and sour cream, chives if you wish, also cheddar cheese is fun to add.

January 17 021



Delish!  Fluffy!  Hot!  Salty!  All the things that a baked potato should be.


1 Comment »

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  1. […] made baked potatoes a while back and shared the recipe.  Today I wanted to make them using EGG WHITE instead of oil, but this morning, my teen son and I […]

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