• 4 large Russet potatoes
  • ½ cup hot water
  • 2 tablespoons salt
  • 1 tablespoon vegetable oil

A perfect potato- forget the foil

Tales of the Dinner Belle

By Brenda Stanley

 

We live in Idaho, so how after all these years of writing about recipes have I not talked about baked potatoes? Probably because I hadn’t really mastered a great way to do them, until now. My perfect baked potatoes have a crispy, salty shell and a fluffy baked inside. They are exactly the way I like them, whether I load them up or plan to make the twice baked version. The trick is ditching the foil and rolling them in salt water before baking. It give the skins a salty flavor and prepares them for the extra hot oven. After just 40 minutes and quick brush of oil adds a delicious crispy touch and when you slice them open you’ll see why I think these are perfect.

 

Belle’s Perfect Baked Potatoes

4 large Russet potatoes

½ cup hot water

2 tablespoons salt

1 tablespoon vegetable oil

 

Scrub potatoes to remove any dirt.  Prick all sides of the potatoes with a fork. In a large bowl, dissolve the salt in the hot water and then roll the potatoes in the water to coat all sides well. Place the potatoes on a wire rack on a rimmed baking sheet. Bake at 450 degrees for about 40 minutes or until fork tender. Remove from oven and brush with the oil. Return to the oven for 10 minutes. Remove from oven and cut a slit lengthwise and then push the ends of the potato using a potholder or dish cloth to fluff up the insides. Add your desired toppings.