Want easy??? Cant get easier then this, and taste healthy, simple and yummy. If you loved baked potatoes, this is how its done 🙂
Tip: Wrapping the potato in aluminum foil will produce a soft skin (not crispy). Technically this is steaming rather than baking and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato.
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- large Potatoes
- Olive oil
- Adjust the rack in your oven to the middle position and preheat oven to desired temperature .
- Rinse and scrub each potato under cold running water, as you will be eating the skins of these perfect potatoes. Don't soak the potatoes (that will make them soggy and don't use hot water or you'll start cooking the outside and the inside won't catch up).
- Pierce each potato deeply with a fork or sharp knife four times on each side at approximately 1-inch intervals. This will allow steam to escape during the baking. If you don't pick the potatoes, they may explode during baking in your oven. You don't want this to happen as it makes a terrible mess in your oven!
- For a soft skin, rub the potato with olive oil, vegetable oil, or butter over the skins. Bake at 400F for 45 minutes. Serve with butter or load it up with sour cream (just like i did)