Baked potato skins rank up there in terms of debate. Eat them or not? The same people who dismiss the skin, pushing it to the side of their plate after eating a baked potato at home, will order potato skins with glee at their favorite restaurant. Why?
How do you make a baked potato have that gorgeously perfect crisp skin that makes you want to eat it out of hand all by itself?
The secret is in the temperature of the oven . . . and leave the foil out of it.
You'll never leave the skin on your plate again.
Baked potatoes: 1 russet potato per person
- 1. Preheat oven to 450.
- 2. Scrub potatoes
- 3. Jab each potato with a knife or a fork 5-6 times.
- 4. Place potato directly on oven rack and bake for 1 hour.
- 5. Slice open immediately and kind of push ends, pushing the potato flesh out from the peel, together to keep the potato fluffy inside.
Seriously. Peel perfection. Ahhhh.