Salted Baked Potato

The Best Baked Potato is Salted

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.

Preparing a Baked Potato

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.

Salted Baked Potato Ingredients:

Russet Potatoes
1/2 tsp Olive Oil, per potato
1/2 tsp Margarita or Kosher Salt, per potato
Your favorite toppings

Bake for approximately 1 hour and 15 minutes at 350 degrees Fahrenheit, until fork tender.  Be sure to watch the short video tutorial and I’ll show you just how easy it is to make a Salted Baked Potato.

Published by

Trenton Holland

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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