As I was scanning Pinterest last week I found a pin for a potato that promised crispy skin dotted with salt. It was the perfect potato, the kind I always eat when I go to a restaurant and order steak. Yes, this was my potato method I was sure of it. It was easy, so easy that when I saw it I felt rather silly for not coming up with it myself, and it was inexpensive which are two criteria I love in any recipe. That night I decided we would have a baked potato bar for dinner. My husband LOVED the potatoes, he said they were the best he has ever had, the kids devoured them and asked for seconds. This method was a winner. It was the top baked potato method ever!! Go to your pantry, or to your store, and get some good Idaho russet potatoes and make a few for dinner tonight, ENJOY!
Perfect Baked Potatoes
Russet Idaho potatoes (as many as you need, but try to keep them all about the same size)
Start by preheating your oven to 375 F.
Scrub the potatoes and get all the dirt and grime off of them. Dry with a paper towel.
Using a fork, poke holes in your potatoes to allow steam to release. You don't want a potato explosion in your oven.
Rub the potatoes with olive oil, then sprinkle or roll in the the sea salt.
Bake in your hot oven for 45-60 minutes. Times will vary by oven and the size of your potatoes.
Let the potatoes rest for about five minutes, slice down the middle and top with your favorite toppings.