10 Commandments of Baked Potatoes

 

1. Choose Russet potatoes that are uniform in size, with no sprouts or wrinkles.

2. Wash and thoroughly dry the potatoes, then coat lightly with olive oil.

3. Prick each potato several times with a fork to allow steam to escape.

4. Do not wrap potatoes in aluminum foil—foil traps moisture and steams the potato.

5. Pour about 1/2 inch of rock salt into the bottom of a metal cake pan.

6. Nestle the potatoes in the salt, leaving space between each one.

7. Preheat the oven to 425°F, then reduce to 400°F when you’re ready to bake.

8. Bake for about 1 hour, then test for doneness: a baked potato is ready when a fork slides in easily. If it still feels firm, bake 5–10 minutes more. (If using a thermometer, aim for 205–210°F internal.)

   
   
    

9. Let the potatoes rest 5 minutes. Remove with tongs and lightly brush off excess salt.

10. Split, fluff, and serve with butter, sour cream, and chives.

Notes: The salt is reusable. Once completely cool, store it in a zip-top bag.

Topping ideas:

 Steakhouse twice-baked: sour cream, sharp cheddar, grated chive, and a touch of horseradish.

Pimento cheese twice-baked: fold in pimento cheese; top with extra.

Cajun Butter: butter, Cajun seasoning, smoked paprika, minced green onion. Finish with a squeeze of lemon.