Salted Baked Potato

Baked Potato and Margarita Salt!

Yep, the secret to a great Baked Potato is Margarita Salt.  I know that everyone thinks they know how to make a Baked potato these days.  Just throw it in the oven and bake it for an hour, right?  Well, sure.  That is, if you’re looking for a basic flavorless potato, be my guest.  But if you want that crispy, salty potato skin, there’s a few simple steps you need to follow in order to make your Baked Potato rock!

First, Scrub-scrub-scrub.  Clean all of your potatoes before you stab them with a fork.  Four to five punctures on two sides of each potato is perfect.  Then drizzle olive oil over the top of each one and rub the skin with your hands until the potato is fully coated.  The next step is just as easy.  Sprinkle Margarita Salt over the top and turn each one over and repeat.  This is a trade secret for those Salted Baked Potatoes we all love from our favorite steak houses.  Why Margarita salt?  Because its good!  It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it.  If you don’t have Margarita Salt then just use Kosher.  Then bake at 350 degrees f. for an hour.  If you’re baking 4 or more potatoes, add 15 minutes for each additional potato.

Salted Baked Potato Ingredients:

Russet Potatoes
Olive Oil
Margarita Salt or Kosher
Your favorite toppings

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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