{"id":1544,"date":"2014-06-17T13:08:32","date_gmt":"2014-06-17T20:08:32","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1544"},"modified":"2019-02-11T13:47:08","modified_gmt":"2019-02-11T20:47:08","slug":"salted-baked-potato","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/salted-baked-potato\/","title":{"rendered":"Salted Baked Potato"},"content":{"rendered":"

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The Best Baked Potato is Salted<\/h1>\n

The very best Baked Potatoes, in my opinion, are made with Russet Potatoes.  And, since Russets are cheap, we can buy a huge bag of them because their shelf life is long and extensive too.  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 and, yep, the secret to a great Baked Potato is Margarita or Kosher Salt.  Salt is cheap to, so that makes this recipe a win-win.  The only spendy ingredient is the Olive Oil but you can use vegetable or Canola Oil and your Baked Potato will still turn out great.<\/p>\n

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Preparing a Baked Potato<\/h2>\n

First, in order to make a Baked Potato, you need to clean those Russets.  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 or Kosher Salt over the top and turn each one over and repeat.  This is a Steakhouse trade secret, for those Salted Baked Potatoes we all love so much.  Why Margarita or Kosher salt?  Because its good!  It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it.  Then bake at 350 degrees f. for an hour.  If you’re baking 4 or more potatoes, add 15 minutes for each additional potato.<\/p>\n