(picture and recipe from Taste Buds)So, I planned on making Greek Potatoes (which I love!) last night to go with our meat, but then I saw this posted on Taste Buds and was suddenly in the mood for a classic baked potato. Sometimes the tried and true hits the spot much better :-). I have always wrapped my baked potatoes in foil and loved that the shells of these ones stayed nice and crisp. The next time I make twice baked potatoes I will definitely be using this method!
baking potatoes (russets)
kosher salt or garlic salt
Preheat oven to 425 degrees.
Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil (the amount is up to you, just don't over do it) and sprinkle with choice of salt and pepper.
Place on a foil lined baking sheet and bake for 40-60 min, or until tender. Let sit a minute or two and make a slit across the top of each potato and push ends together to open nicely.
Top as desired...of course butter and sour cream are musts!