This is such a great potato. The hardest part is working with them when they’re so hot. Find a nice hot pad or oven mitts before you try this. I wrecked them the first few times.
I found this on Pinterest and it came from I Wash You Dry….
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That’s exactly how I bake my potatoes, except I’ve never pinched them open. The olive oil and salt (I use normal salt) gives the skin a great crispness.
Lisa used to make potatoes this way too. I’ve tried doing it but haven’t mastered “popping them out” like that yet. They’re so darn hot!
Well Im going to stop wrapping them in foil!Always thought it better to do that but I think Ive been wasting foil.Yea,I dont think one would HAVE to pop the spud out like that.Id prob just make a mess.Do you all use a certain potato to bake?My hubby likes red but I know its not really meant to be the best for baking.
I never buy red. I like the russets or for a treat I’ll buy some Yukon Gold.
I use reds when I put them in with a roast. We LOVE baby reds! But for a baked potato, they have to be Russets!