Baked Potato

For potato lovers: we love them fried, mashed, roasted, griddled and last but not least, baked.

A classic side you find at a steak house, it’s an easy dish to prepare. You can use any potato you like but the Russet will give you best results.

I like my baked potato served with a big juicy steak. Damn, I am hungry again!

Baked Potato

(serves 4)

4 medium sized potatoes (Russet, Yukon Gold or try sweet potato)

olive oil

Toppings

salt

pepper

room temperature butter

sour cream (or strained Greek yogurt)

crisp bacon bits

chopped fresh chives or scallions

pre-heated 450F oven

1. Rinse and scrub the skins of your potatoes. Rub the skins of the potatoes with some olive oil and a bit of salt, wrap in foil. Place on a baking sheet and in your pre-heated oven for 1 hour (you should be able to insert a knife without resistance). Allow potatoes to cool for 10 minutes.
2. If the potato is still too hot to handle, wrap a tea towel around it and gently roll the potato with your palm. Unwrap the the foil and discard.
3. Make a cut lengthwise along the potato and place your fingers on both side of the potato and squeeze to gently open it.
4. Season the potatoes with salt and pepper, add butter into the potato and allow it to melt in.
5. Add sour cream, bacon bits and chives and serve.

Hot Tip: to make a quick baked potato, poke holes in your potato with a fork and wrap it with paper towel. Place in your microwave and zap for 5 -6 minutes.